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Title: Tex-Mex Roasted Chicken #1
Categories: Chicken Diet Tex
Yield: 5 Servings
| 1 | ts | Ground cumin |
| 1 | ts | Chili powder |
| 1/2 | ts | Dried whole basil |
| 1/2 | ts | Dried whole oregano |
| 1/4 | ts | Salt |
| 1 | tb | 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 |
Combine first 6 ingredients; stir well and set aside.
Remove giblets and neck from chicken; discard. Then rinse chicken under cold running water; pat dry. Rub outside of chicken with spice mixture. Tie ends of legs to tail with string; lift wingtips up and over back, and tuck under chicken.
Place chicken, breast side down, in a deep 3-quart casserole. Cover with wax paper and microwave at HIGH 8 to 9 minutes. Turn chicken, breast side up, and microwave, covered, at HIGH 8 to 9 minutes. Remove chicken to serving platter; reserve drippings in casserole. Let chicken stand, covered, 15 minutes.
Add vegetables to drippings; toss gently to coat. Microwave a HIGH 3 to 4 minutes or until crisp-tender stirring halfway through cooking process. Arrange vegetables around chicken. Yield: 5 servings.
Each serving = About 192 calories per 3 oz. chicken and 1/1/4 cups vegetables. Protein 26.3/fat 6.8/carbohydrate6.3/chol. 76/iron 2.1/sodium 203/calcium 44. Source: Cooking Light, Fall 1987.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
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