Tex-Mex Roasted Chicken

Description

Contributed by Judi M. Phelps

• Yield: 5 servings.

Ingredients

• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp dried whole basil
• ½ tsp dried whole oregano
• ¼ tsp salt
• 1 tbsp white wine vinegar
• 3 lbs broiler-fryer chicken, skinned
• 2 cup yellow squash, coarsely-chopped
• 2 cup zucchini, coarsely chopped
• 1¼ cup tomatoes, unpeeled, seeded-and coarsely chopped

Procedures

1. Combine first 6 ingredients; stir well and set aside.
2. Remove giblets and neck from chicken; discard.
3. Then rinse chicken under cold running water; pat dry.
4. Rub outside of chicken with spice mixture.
5. Tie ends of legs to tail with string; lift wingtips up and over back, and tuck under chicken.
6. Place chicken, breast side down, in a deep 3-quart casserole.
7. Cover with wax paper and microwave at high 8 to 9 minutes.
8. Turn chicken, breast side up, and microwave, covered, at high 8 to 9 minutes.
9. Remove chicken to serving platter; reserve drippings in casserole.
10. Let chicken stand, covered, 15 minutes.
11. Add vegetables to drippings; toss gently to coat.
12. Microwave a high 3 to 4 minutes or until crisp-tender stirring halfway through cooking process.
13. Arrange vegetables around chicken.

Nutritional information

Each serving:

• about 192 calories per 3 oz. chicken and 1¼ cups vegetables. | Protein 26.3 | fat 6.8 | carbohydrate 6.3 | chol. 76 | iron 2.1 | sodium 203 | calcium 4