Hot Honey Microwave Roast Chicken | Marion's Kitchen

If your microwave has a roast function, use it to preheat.

Place the chicken, breast side down, on a work surface. Use kitchen scissors to cut along both sides of the backbone and discard. Turn the chicken over and use your hands to press down firmly on the breastbone to flatten. Thoroughly pat dry with paper towel.

Line the tray accessory with some foil and place the wire rack on top (NB: please only do this if using your microwave on the roast function. Do not use foil in microwave mode). Drizzle the chicken with oil and season with salt on both sides, then transfer to the wire rack. Transfer to the microwave. If your microwave has an auto roast function, set the weight (I entered 900g – yes, it’s less but because we butterflied the chicken it takes less time). Press Start. The microwave’s auto roast technology will automatically work out the cook time and display it on the screen.

Ten minutes before the cooking time is up, whisk the honey and sriracha together in a bowl. Open the door of the microwave, then carefully remove the tray stack. Brush the chicken with enough of the honey mixture to coat. Return to the microwave, then roast for the remaining 10 minutes. Set aside for 10 minutes to rest.

In the meantime, place the ingredients for the hot honey dressing in a bowl and whisk until combined.

Cut the chicken into pieces and place on a serving platter. Drizzle with the dressing and sprinkle over the chilli slices and spring onion.