You can cook a whole chicken in a microwave oven. Season the chicken and a microwaveable dish. Adjust your microwave's settings to medium-high, put the chicken in and press start. It won't be as crispy as chicken cooked in the oven, but it will be completely cooked. You can cut the meat into hunks or pull the meat off the bones and use it in a recipe.
Rinse the whole chicken with cool water and remove the bag containing the chicken's heart, liver and gizzard. Set the innards aside and pat the chicken dry with a paper towel. You can use the innards to make gravy for your chicken or discard them. The skin may be left on or removed, because of its high cholesterol content.
Combine 2 tbsp of seasoning salt, pepper and garlic powder in a bowl and mix well. Sprinkle and pat the mixture all over the chicken. Rub the seasoning mixture in the inside cavity as well.
Put the seasoned chicken into an oven bag or a microwaveable dish with a lid. Place the chicken in the centre of the microwave.
Change the microwave's settings to 70 per cent. Each microwave is different, but in general push the button labelled Power Setting until it reaches the number you want and press start.
Enter the time the chicken needs to cook and press start. It takes about 10 minutes per 450 grams or one pound. For example, if your chicken weighs 2.3 kg (5 lbs), cook it for 50 minutes.
Verify the chicken has finished cooking by poking a thigh with a thermometer. Its internal temperature should be 74 degrees C (165 degrees F).
Rest the chicken for 10 minutes before cutting or eating it. This prevents your chicken from becoming dry when you cut it.
Avoid touching the bone with the thermometer or you will get a false reading.