Tex-Mex Roasted Chicken

Combine cumin, chili powder, basil, oregano, and salt in a small bowl to create a spice mixture.

Rub the skinned chicken inside and out with the spice mixture, then place it in a roasting pan. Drizzle with white wine vinegar.

Preheat the oven to 375°F (190°C). Roast the chicken for approximately 45 minutes, basting occasionally with pan juices.

Coarsely chop the yellow squash and zucchini, then seed and coarsely chop the tomatoes.

Arrange the yellow squash, zucchini, and tomatoes around the chicken in the roasting pan. Toss the vegetables with any pan juices.

Continue roasting for another 10 minutes until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender.

Remove from the oven and let rest for 5 minutes before serving the chicken with the roasted vegetables and pan juices.