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  • Writer's pictureAmanda Davis

Roasted Chicken & Brussels Sprouts

Well, since we got a new gigantic microwave for Christmas, I can finally use my Pampered Chef Deep Covered Baker to make the Roasted Chicken I’ve been waiting to make since I started selling the stuff in September.  Lots of people are skeptical when I tell them about this recipe, so I wanted to make it for myself to have proof that it’s amazing.

First, you’ll need to get a whole chicken from the grocery store and prep it with whatever spices that you’d like.  I bought a pre-seasoned chicken from The Merc (local food co-op here in Lawrence) and was on my way.  The whole chicken goes into the Deep Covered Baker with the lid on and you place the whole stoneware baker in the microwave for 30 minutes.  When it comes out of the microwave it looks like this – completely roasted and ready to eat (I did use my meat thermometer, just to be safe – nothing is more disgusting than finding pink in the middle of my chicken).

I also sauteeed some brussels sprouts to go with the chicken.  I’m pretty sure that this was the first time I’d ever eaten them and I have to say that they’re not as bad as people make them out to be.  I rather enjoyed them.

This is definitely a recipe that I’ll be making again.  I think that everyone should have a Deep Covered Baker.  You can use it in the oven or the microwave and it’s a really versatile piece of cookware.  I highly recommend it and of course, if you’re looking for one, I know a great Pampered Chef Consultant that would sell you one in a heartbeat.  I’ll even throw in a set of recipes designed especially for the Deep Covered Baker!

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