For chicken, lightly spray Deep Covered Baker with cooking spray . Remo. Cve and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using kitchen shears if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken onto Cutting Board; brush with oil using Silicone Basting Brush.

For seasoning mixture, combine ingredients in small bowl, mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, into baker.

Microwave, covered, on HIGH 25-30 minutes or until meat Thermometer registers 165°F in thickest part of breast and juices run clear. Remove from microwave and let stand 10 minutes (temperature will rise to 170°F). If the internal temperature does not reach 165°F place cover back on Covered Baker and microwave for another 5 minutes. Repeat if necessary until internal temperature of chicken reaches 165°F.