I've never tried the M/W for chicken, but I did try poking it all over with a skewer, then a good rub with corn starch and salt..cooked it at 425 15 min, turned, another 15 min.  then breat up for 20.  I got a nice crispy skin on the legs and wings..The breasts skin needed more cornstarch I think though.  But the meat was juicy and very good. 

Microwave/Roasting: I have a Tupperware Micro Steamer (3pc).  My microwave is small and has a fixed setting of 550-600 and has a rotating plate.  I place the insert into the base of the steamer and place 3-4 pieces of chicken on it skin side up (no seasonings yet and no lid).  Microwave five minutes and check.  The chicken should be getting warm.  Microwave for another five minutes and check.  The chicken should have started cooking and the fat is dripping into the base container.  Microwave for another five minutes and check.  The chicken should be hot but not done to the bone and most of the fat should have dripped into the base. ( Never leave a microwave unattended and check periodically....all microwaves cook differently.) 

Have ready a roasting pan sprayed with a nonstick cooking spray.  And a preheated oven waiting at 325F. Brush the skin on the chicken with a light coating of the chicken fat and season to your likening.  Place skin side down in the roasting pan and season the other side.  Place in the oven and roast for 5-10 minutes.  When the skin side is browned, turn the chicken pieces over and return to the oven for an additional 5-10 minutes. 

(When microwaving wings & legs, you need to place the meaty end of the drumstick toward the outer circle.  With a combination, it would be leg-wing-leg).  Never over crowd the chicken pieces or layer them.  If you want to make a second batch, remove the fat from the base and rinse the insert making sure that the holes are not clogged. 

It is not safe to put rice, vegetables, etc into the bottom of the base because the chicken is not going to be totally cooked when you remove it and there will be raw drippings in the base. 

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"I have not failed.  I've just found 10,000 ways that won't work." ---  Thomas Edison

I never measure my brines so I can't give you amounts, but it should taste "pleasantly salty".  I usually just use water and salt although sometimes I put some soy sauce in and maybe some spices.  I make it so when I taste a little I don't feel like I have to spit it out right away.  Maybe a little less salty than the ocean. 

For a whole chicken, I would keep it in the brine 2-4 hours.  Chicken breasts I do for 2 hours, but a whole chicken can go longer.  It all has to do with personal taste tough.  I find that the texture suffers if you brine too long so I would rather under brine than over brine.