Herb Roasted Chicken Convection Microwave Recipes

HERB ROASTED CHICKEN (CONVECTION-MICROWAVE)

Herb Roasted Chicken (Convection-Microwave) image

From the Sharp Carousel Convection Microwave Cookbook. Developed for convection microwave ovens between 700 & 1050 watts.

Provided by Tinkerbell

Categories Whole Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons butter, softened (or margarine)
1 garlic clove, minced
3 tablespoons parmesan cheese, grated
1/2 teaspoon ground sage
3/4 teaspoon thyme leaves
3/4 teaspoon basil leaves
5 -6 lbs roasting chickens

Steps:

Cream together margarine, garlic, Parmesan, sage, thyme & basil.
Turn chicken breast side up and gently work your fingers under the skin at the openings on each side of the breast.
Continue into thighs and legs and make the skin as smooth as possible.
Using fingers, spread herb mixture evenly under the skin.
Place chicken, breast side up on broiling trivet.
Bake 9 to 13 minutes PER POUND on High Mix setting or until chicken next to bone is no longer pink.

HERB-ROASTED CHICKEN

Herb-Roasted Chicken image

Provided by Food Network Kitchen

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 3-to-4-pound chickens
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter, softened
1 tablespoon chopped fresh thyme, plus 2 sprigs
2 teaspoons chopped fresh rosemary, plus 1 sprig torn in half
1 lemon, halved
1 onion, halved
6 cloves garlic, smashed
5 bunches scallions, quartered
2 pints grape tomatoes or small heirloom tomatoes
2 tablespoons extra-virgin olive oil

Steps:

Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

MICROWAVE ROAST CHICKEN

Microwave Roast Chicken image

Combination cooked roast chicken in a microwave. This recipe is perfect for those without convection ovens.

Provided by Geraldine 2

Categories Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 whole roasting chicken
salt and black pepper
30 ml olive oil

Steps:

Take whole chicken and make diagonal slits in breast and thighs.
Rub chicken with olive oil followed by salt and pepper ensuring slits are also prepared with spice.
Place in a glass casserole dish suitable for microwave.
I use a 900 Watt combination microwave oven, program grill and microwave for 30 - 40 minutes depending on size of chicken on full power.
Turn chicken every 10 minutes to ensure even grilling.

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