1 whole chicken (3 1/2-4 pounds)
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon dried thyme leaves
1. For chicken, lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Professional Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken onto Cutting Board; brush with oil using Chef’s Silicone Basting Brush.
2. For seasoning mixture, combine ingredients in 1 Cup Prep-Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, into baker.
3. Microwave, uncovered, on HIGH 25-30 minutes or until Pocket Thermometer registers 165°F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let stand 10 minutes (temperature will rise to 170°F).