A whole chicken comes out fast and juicy in a microwave.  The skin will not be crispy, but if you're fat conscious you'll discard it anyway. 

Remove metal clips.  If frozen, defrost in the microwave.  Pierce skin in several places.  Cover the wing tips and drumstick ends with small piece of foil, dull side out.  Tie wings and legs close to the body with string or rubber bands.  Sprinkle cavity with herbs or fill with your favorite stuffing but reduce the amount of fat and liquid to avoid sogginess.  Sew cavity closed or use toothpicks.

Place breast side down on a microwave roasting rack in an oven proof dish.  Brush skin with melted butter mixed with paprika.  Cook chicken, uncovered, on high for 7 to 8 min. per pound.  Pour off pan juices as they collect.  Halfway through cooking, turn breast side up and remove foil.

When cooking time is up, cover and leave 15 min.  This time is essential.