Following last week’s success, this Sunday I roasted the chicken in the microwave … 10 mins on high, turn it over, 10 mins on high … leave to stand for 20 minutes (well, it was closer to 40 by the time I was ready for it) … and it was lovely, cooked through and still moist. The only thing lacking was a crispy, golden skin, but I suppose I could put it in the oven to finish?

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