Chicken Roasted with Parsley

This roast chicken uses the microwave to get a whole bird on the table in about 30 minutes, rubbed with an herb mixture of olive oil, lemon juice, thyme, and tarragon that infuses the skin with flavor. Fresh parsley stuffed inside the cavity steams from the inside, keeping the breast meat moist.

Starting breast-side down for the first half of cooking lets the juices run into the white meat, which dries out fastest. Flipping it over for the second half finishes the top and gives you a chance to add more paprika for color. The eight-minute standing time after cooking is when the internal temperature climbs those last critical degrees.

Foil on the wing tips and drumsticks prevents those thinner parts from overcooking before the rest of the bird catches up. Use microwave-safe foil and keep the pieces small.

Kitchen Tips

• Pat the chicken completely dry before rubbing with the herb oil. Wet skin won’t absorb the flavors or crisp at all.
• Rotate the dish halfway through each cooking stage for even heat distribution. Microwaves have hot spots.
• Don’t skip the standing time. Cutting into the chicken immediately lets all the juices run out.
• For crispier skin, finish under a hot broiler for 3 to 5 minutes after microwaving. The microwave cooks it through; the broiler gives it color.

Variations

• Lemon-herb roast chicken: Stuff half a lemon inside the cavity along with the parsley for a brighter, more citrus-forward flavor.
• Garlic butter version: Loosen the breast skin and slide garlic-herb compound butter underneath before microwaving.