30 Minute Chicken and Lemon-Cherry Crumb Cake

30 Minute Chicken and Lemon-Cherry Crumb Cake

It's just so easy to bring a full meal to the table in no time. You’ll love using the Deep Covered Baker and Round Covered Baker in the microwave, so you can spend less time in the kitchen and more time around the dinner table!

For Dinner:

Roasting a chicken has never been easier with the Deep Covered Baker. Simply prep, season and microwave for 30 minutes — it’s that easy!

For Dessert:
While your entrée is cooking, prepare the ingredients for the simple yet show-stopping Lemon-Cherry Crumble Cake. Just 10-15 minutes in the microwave for a delicious, table-ready dessert!

 

 

 

30 Minute Chicken

Ingredients:
Chicken
1 whole chicken (3½-4 lb/1.6-1.8 kg)
1 tbsp (15 mL) olive oil

Seasoning Mixture
1 tbsp (15 mL) all-purpose flour
1 tsp (5 mL) teaspoon paprika
½ tsp (2 mL) teaspoon garlic powder
½ tsp (2 mL) teaspoon salt
¼ tsp (1 mL) teaspoon coarsely
ground black pepper
¼ tsp (1 mL) teaspoon dried thyme leaves

Directions:

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 on Cutting Board; brush with oil using Chef’s Silicone Basting Brush.

2. For seasoning mixture, combine ingredients in (1-cup/250-mL) Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.

3. Microwave, covered, on HIGH 25-30 minutes or until Digital Pocket Thermometer registers 165ºF (74ºC) in thickest part of breast and juices run clear. Remove from microwave, let rest 10 minutes (temperature will rise to 170ºF/77ºC).

Yield: 4-6 servings

Nutrients per serving: Calories 490, Total Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Sodium 450 mg, Carbohydrate 2 g, Fiber 0 g, Protein 52 g

All-in-One Chicken Dinner - Prepare chicken as directed above and place in baker. Combine 1 cup (250 mL) each celery and carrots, cut into 1-in. (2.5-cm) pieces, and 3 cups (750 mL) red or russet potatoes, cut into 2-in. (5-cm) pieces, in Classic Batter Bowl. Toss with additional seasoning, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or until Digital Pocket Thermometer registers 165°F (74°C) in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170°F).

Lemon-Cherry Crumble Cake

This tangy lemon cake is topped with cherry filling and a crunchy crumble topping.

Ingredients:
¼ cup sliced almonds
½ pkg (15.25-18.25 oz) yellow cake mix about 1¾ cups), divided

4 tbsp butter (½ stick), melted and divided
1 lemon
½ cup sour cream
1 egg
½ cup cherry cake and pastry filling (see Cook’s Tip)
Vanilla ice cream (optional)

Directions:

1.For crumb topping, coarsely chop almonds using Food Chopper. Combine almonds, ½ cup of the cake mix and 1½ tbsp of the butter in Round Covered Baker; mix until moistened. Microwave, uncovered, on HIGH 1–2 minutes or until beginning to brown, stirring every minute. Spread crumb topping over Parchment Paper to cool. Wipe out any remaining crumbs from baker.

2.Zest lemon using Microplane® Adjustable Fine Grater to measure ½ tbsp. Juice lemon using Juicer to measure 2 tbsp. Combine remaining cake mix, zest, juice, sour cream, egg and remaining 3½ butter in Classic Batter Bowl; mix until smooth. Pour cake batter into baker, spreading to edges. Using Small Scoop, scoop pastry filling evenly over batter. Microwave, covered, on HIGH 4–5 minutes or until center of cake springs back when lightly pressed.

3.Carefully remove baker from microwave using Silicone Oven Mitts. Sprinkle crumb topping over cake; let stand, uncovered, 5 minutes. Serve warm with ice cream, if desired.

Yield: 4 servings

Nutrients per serving: Calories 500, Total Fat 27 g, Saturated Fat 12 g, Cholesterol 90 mg, Sodium 500 mg, Carbohydrate 63 g, Fiber 1 g, Protein 6 g

Cook’s Tips: Cake and pastry filling is sold in jars and is formulated not to spread when baked. For a substitute for the cake and pastry filling, combine ½ cup cherry jam or preserves and 1 tbsp cornstarch in Small Batter Bowl; mix until cornstarch is dissolved. Proceed as recipe directs.

Any flavor cake and pastry filling, jam or preserves can be substituted for the cherry cake and pastry filling.

For best results, use a microwave with a built-in turntable.

For more information about the Pampered Chef products used in these recipes or to place an order, please visit my website:  www.pamperedchef.biz/hokie