Instructions

1. Rinse the whole chicken with cool water and remove the bag containing the chicken's heart, liver and gizzard. Set the innards aside and pat the chicken dry with a paper towel. You can use the innards to make gravy for your chicken or discard them. The skin may be left on or removed, because of its high cholesterol content.

2. Combine 2 tbsp. of seasoning salt, pepper and garlic powder in a bowl and mix well. Sprinkle and pat the mixture all over the chicken. Rub the seasoning mixture in the inside cavity as well.

3. Put the seasoned chicken into an oven bag or a microwaveable dish with a lid. Place the chicken in the center of the microwave.

4. Change the microwave's settings to 70 percent. Each microwave is different, but in general push the button labeled Power Setting until it reaches the number you want and press start.

5. Enter the time the chicken needs to cook and press start. It takes about 10 minutes per pound. For example, if your chicken weighs 5 lbs., cook it for 50 minutes.

6. Verify the chicken has finished cooking by poking a thigh with a thermometer. Its internal temperature should be 165 degrees F according to the U.S.Department of Agriculture.

7. Rest the chicken for 10 minutes before cutting or eating it. This prevents your chicken from becoming dry when you cut it.