Tex-Mex Roasted Chicken
Submitted by Photobug
Spice-rubbed whole chicken cooked in the microwave in just 20 minutes, served with zucchini and tomatoes tossed in the savory drippings.
YIELD
5 servingsPREP
20 minCOOK
20 minREADY
40 minA whole chicken in 40 minutes, start to finish, without turning on the oven.
A simple rub of cumin, chili powder, basil, and white wine vinegar coats the skinned bird before it goes into the microwave breast-side down, then gets flipped halfway through for even cooking.
While the chicken rests, chopped zucchini and fresh tomatoes get tossed right into those spiced drippings and microwaved until crisp-tender.
It’s a complete protein-and-veggie dinner that’s lighter than you’d expect and surprisingly hands-off.
Kitchen Tips
- Skinning the chicken is essential for microwave cooking. Skin won’t crisp in the microwave and traps steam instead.
- Let the chicken rest a full 15 minutes after cooking. Carryover heat finishes the job and the juices redistribute for moister meat.
- Chop the zucchini and tomatoes while the chicken rests so they’re ready to go straight into the hot drippings.
- A meat thermometer is your best friend here. Check the thickest part of the thigh to confirm it’s cooked through.
Ingredients
Directions
Combine first 6 ingredients; stir well and set aside.
Remove giblets and neck from chicken and discard.
Rinse chicken and pat dry.
Rub outside of chicken with spice mixture.
Place chicken, breast side down in a deep 3 qt. casserole.
Cover with wax paper and microwave at high 8 to 9 min.
Turn chicken, breast side up and microwave covered with wax paper at high 8 to 9 min.
Remove chicken to serving platter.
Reserve drippings in casserole.
Let chicken stand covered 15 min.
Add vegetables to drippings; toss to coat.
Microwave at high 3 to 4 min. or until crisp-tender, stirring halfway through cooking process.
Arrange vegetables around chicken.
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