1. Make an incision on the back side of the thigh, along the bone. Cover a 12-inch plate with parchment paper or waxed paper. Place the thighs around the perimeter of the plate, leaving the center empty.

2. Place a bacon rack or 4 chop sticks on the turn table.

3. Season the chicken with salt and pepper. Cover with a vented microwave lid and cook on HIGH(1200W) for 10 – 12 minutes.* When an inserted knife lets clear juice out, the chicken is done.

4. Absorb the juices with a paper towel.

5. Sprinkle with the Parmesan cheese* and parsley. Cook uncovered on HIGH(1200W) for 1 – 2 minutes or until the cheese is golden brown.

6. Serve with baked potatoes (see next step), watercress and grape tomatoes.

7. To make the <Baked Potatoes>, puncture the potato skin with a fork 3 times to prevent it from bursting. Place bacon rack on the turn table; place potatoes on bacon rack. Cook on HIGH(1200W) for 8 – 9 minutes uncovered or until a fork penetrates easily. Cut a cross on top and pinch both ends toward the center to open the potato.

* When using plastic wrap for a cover, poke a hole in the center to release the stream.
* The salt in the cheese attracts microwave energy and makes the chicken turn crisp and brown.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.