What’s for Dinner Wednesday: “Roasted” Chicken Recipe and Product Review

24 Oct

Two chickens, two features today, it’s double the fun for you!

Today you get a bonus: a recipe and a product review from one of my favorite Pampered Chef products!

One of my very best friends has been a Pampered Chef consultant for many years, and every so often I pick one item I really, really want and I save up and buy it. I’m not talking a spatula for a few dollars, I’m talking about some of their higher priced items.

Their Deep Covered Baker is one of those items. It’s a product out of their stoneware line and it’s on the pricey end of the spectrum, but I can honestly tell you that it’s well-worth the money.

The Deep Covered Baker is a lifesaver when roasting a chicken! No more all day bake times!

I can also honestly tell you that the very first night we owned ours, we broke it.

I say we.

I won’t say exactly who.

Thankfully, Pampered Chef has a fantastic warranty program for their stoneware.

We have used our baker twice in just a few weeks’ time and this past week we “roasted” two small chickens in it, in the microwave, using my favorite Pampered Chef recipe. That’s the recipe I’m including for you below. You literally “roast” your chicken in the microwave for 30-45 minutes depending on the size, and you’ve got dinner on the table in less than an hour. When we made ours this week we also had stuffing, mashed potatoes, green beans, cranberry sauce and homemade gravy, all of which we made while the chicken was roasting in the microwave.

We had plenty of leftovers left to make chicken salad for lunches, and last time we did this we made a new meal with our leftovers, one which I’ll share with you in the future. For now, here’s today’s recipe.

Throw it all in, throw it all in the microwave, throw it all on the table.

Thirty Minute Roasted Chicken
INGREDIENTS

4-5 pound fryer chicken (or two smaller ones as we did here)
1 stick butter
3 celery stalks, 3 whole carrots
4 cloves fresh garlic (I was out so I used minced)
1 whole yellow onion

DIRECTIONS

Spray the baker and lid with oil (I used no stick spray).

Place chicken, breast side up in the baker.

Melt butter in prep bowl and press garlic into butter. Spread over chicken with a brush.

Sprinkle with salt and pepper.

Be sure that your chicken has reached the proper temperature!

Cover and microwave for 30 minutes or until meat thermometer reaches 165 degrees (we usually need 40-45 minutes).

Your chicken comes out cooked, moist, and ready to eat! Be sure to check the temperature before serving.

You can use your drippings to cook up a homemade gravy to go on top and serve the veggies that you cooked in the dish, on the side as well.

Oftentimes we will throw our chicken in the oven either on bake or broil on a separate baking sheet, just to crisp up the skin a little more, but it’s not necessary to do so. You can bake with your covered baker in the oven as well, but you cannot broil in it.

(Should you want to make your roasted chicken in the covered baker in your oven, bake at 400 degrees for 70-80 minutes or until chicken reaches 165 degrees, with the cover on. Remove the cover for the last ten minutes to crisp up your skin.)

A cookbook is available from Pampered Chef for the Deep Covered Baker as well, featuring twenty recipes you can use your Deep Covered Baker for, utilizing both the oven and the microwave. It was my very next purchase once I had the covered baker itself!

Enjoy!

A perfect fall dinner that doesn’t need to wait for a time when you have the entire afternoon to make it!

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