Herb Roasted Chicken Convection Microwave
Elevate your weeknight dinner game with this succulent Herb Roasted Chicken made effortlessly in a convection microwave. Bursting with flavor from a medley of fresh herbs like rosemary, thyme, and parsley, this recipe ensures a golden, crispy skin and juicy, tender meat. Infused with the aromatic zest of lemon and onion, and nestled atop a bed of roasted carrots and celery, this dish is both a visual and culinary delight. Ready in just over an hour, it’s perfect for busy cooks who don’t want to compromise on quality meals. Whether you’re hosting a small dinner or preparing a comforting family meal, this convection microwave recipe is a time-saving answer for perfectly roasted chicken every single time.
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Recipe Information
Ingredients
- 1 approximately 3-4 lbs Whole chicken
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 1 tablespoon Fresh rosemary, finely chopped
- 1 tablespoon Fresh thyme, finely chopped
- 1 tablespoon Fresh parsley, finely chopped
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1 piece Lemon, halved
- 1 piece Onion, quartered
- 2 pieces Carrots, large chunks
- 2 pieces Celery stalks, large chunks
Instructions
Clean the whole chicken by rinsing it under cool water and pat it dry with paper towels.
Preheat your convection microwave to 375°F (190°C) on the convection mode.
In a small bowl, combine olive oil, minced garlic, rosemary, thyme, parsley, salt, and black pepper to create the herb mixture.
Rub the herb mixture generously over the chicken, ensuring to coat the skin evenly and get some of the mixture under the skin for added flavor.
Place the halved lemon and quartered onion inside the cavity of the chicken to enhance the aroma and flavor.
Arrange carrots and celery chunks in a microwave-safe roasting dish, then place the chicken on top of the vegetables, breast side up.
Insert a meat thermometer into the thickest part of the chicken breast, ensuring it does not touch the bone.
Roast the chicken in the convection microwave for about 60 minutes, or until the internal temperature reaches 165°F (74°C). Check periodically after 50 minutes to avoid overcooking.
Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the roasted chicken alongside the cooked vegetables pan-roasted in its juices for a complete meal.
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5141 mg | 224% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 19.4 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
