Quick Roast Chicken Recipe
Using the microwave to "roast" is much healthier than the real thing, and much much quicker.
4 Chicken Thighs
250g Frozen Veg - broccoli, cauliflower, carrot... (I use Cottage Mix)
6-8 Spring Onions
Olive or avocado oil
Line a corning ware or other microwave safe dish with oil.
Lay thighs out in dish and turn once so coated on both sides with oil. Prick the meat to release fat. If you meat has the skin attached, cook skin side down to minimise the fat from the skin being absorbed into the meat.
Microwave for 3 minutes. Take the chicken out and turn the meat. If your meat has the skin attached it should now slide off fairly easily. Put the meat back in the micro for 3 minutes.
Take the meat out and remove any remaining skin , micro for an additional 2 minutes to cook through. (Check carefully that your chicken is cooked through - 8 minutes is enough time in my micro but you might need longer to ensure the meat is safe to eat).
Put the frozen veg in the micro in a microwave safe dish, for 3 minutes, while you chop the radishes and spring onions. Add the chopped veg to the microwave dish and drizzle with oil. Stir veg to ensure even oil coverage. Microwave for 5 minutes.Serve the chicken with the vegetables.