Tex-mex roasted chicken #1

Main Ingredient: Poultry Chicken
Preparation: Roasted
Cuisine: Various North American Various South American
Yield:

Tex-mex roasted chicken #1 ingredients

-Judi M. Phelps
1 t Ground cumin
1 t Chili powder
1⁄2 t Dried whole basil
1⁄2 t Dried whole oregano
1⁄4 t Salt
1 T white wine vinegar
3 lb Broiler-fryer chicken
-skinned
2 c Yellow squash, coarsely chopped
2 c Zucchini, coarsely chopped
1 1⁄4 c Tomatoes, unpeeled, seeded and coarsely chopped

Cooking Tex-mex roasted chicken #1

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. Rub outside of chicken with spice mixture.
4. Tie ends of legs to tail with string; lift wingtips up and over back, and tuck under chicken.
5. Place chicken, breast side down, in a deep 3-quart casserole.
6. Cover with wax paper and microwave at high 8 to 9 minutes.
7. Turn chicken, breast side up, and microwave, covered, at high 8 to 9 minutes.
8. Remove chicken to serving platter; reserve drippings in casserole.
9. Let chicken stand, covered, 15 minutes.
10. Add vegetables to drippings; toss gently to coat.
11. Microwave a high 3 to 4 minutes or until crisp-tender stirring halfway through cooking process.
12. Arrange vegetables around chicken.
13. Yield: 5 servings.
14. Each serving = about 192 calories per 3 oz. chicken and 1/¼ cups vegetables.
15. Protein 26. 3/fat 6. 8/carbohydrate6.
16. 3/chol.
17. 76/iron 2.