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Tex-mex Roasted Chicken

Yield: 5 Servings

Ingredients and directions for this recipe

1 ts Ground Cumin
1 ts Chili Powder
1/2 ts Basil
1/4 ts Salt
1 tb White Wine Vinegar
1 (3 Lb.) Broiler, Skinned
2 c Coarsley Chopped Zucchini
1 1/4 c Unpeeled, Seeded &
Coarsely Chopped Tomatoes.

Combine First 6 Ingredients; Stir Well & Set Aside.
Remove Giblets & Neck From Chicken & Discard. Rinse Chicken & Pat
Dry. Rub Outside Of Chicken With Spice Mixture. Place Chicken, Breast
Side Down in A Deep 3 Qt. Casserole. Cover With Wax Paper & Microwave
At High 8 To 9 Min. Turn Chicken, Breast Side Up & Microwave Covered
With Wax Paper At High 8 To 9 Min. Remove Chicken To Serving
Platter.Reserve Drippings in Casserole. Let Chicken Stand Covered 15
Min. Add Vegetables To Drippings; Toss To Coat. Microwave At High 3
To 4 Min. OR Until Crisp-Tender, Stirring Halfway Through Cooking
Process.Arrange Vegetables Around Chicken.
About 192 Cal. Per 3 Oz. Chicken & 1 1/4 C. Vegetables. (Fat 6.8,
Chol. 76)

See also:
Previous recipe Tex-mex Roast Chicken
Next recipe Tex-mex Salad

Or try one of these recipes:
Cascabel Chile And Honey Glaze
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