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  • 1 large whole chicken
  • 4 oz. Creole Butter Injection sauce
  • 3 green onions, chopped into large pieces
  • 2 stalks celery, chopped into large pieces
  • 1 med. onion, chopped into large pieces
  • 1 large lemon
  • 1/2 bell pepper, chopped into large pieces
  • Garlic powder
  • Creole seasoning


  • Place chicken in a microsafe container.
  • Rub Creole seasoning and garlic powder, to taste, over chicken.
  • Inject chicken breasts, legs, and thighs with the Creole Butter sauce.
  • Cut lemon in half and squeeze juice of both halves over chicken.
  • Stuff squeezed lemon halves into cavity of bird, along with the green onions.
  • Place chopped green onion, celery and bell pepper around the chicken.
  • Double wrap with Saran Wrap - do not vent.
  • Cook in microwave for 9 minutes per pound.
  • This chicken will be very moist and delicious, and surprisingly, it will brown just like it would if you baked it in a regular oven.


I attended a one-day cooking class in New Orleans several years ago, and this was one of my favorite recipes from that class.

Categories: Main Dish  Poultry  Savory 
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