Succulent roasted chicken cooked perfectly in the microwave oven. Serve with cucumber salad for a great dinner party dish.
Preheat on convection at 180°C.
Mix 2 tbsp olive oil with salt, pepper, and paprika. Score the chicken skin, then toss chicken in mixture. Let rest in the fridge for a minimum 2 hours.
While the chicken is in the fridge, cut the veggies in irregular shapes and coat them in some olive oil, salt, and pepper.
Make the cucumber salad:
Cut the cucumber into large pieces. Sprinkle with salt and pepper, and add chopped herbs. Mix well and let sit for 5 minutes. Add olive oil and lemon juice.
Add veggies, lemon and herbs to the bottom of an oven-safe dish. Put the chicken on top.
Transfer to the oven and roast for 45-60 minutes or until the chicken is cooked through. Serve with the cucumber salad.