Title: Tex-Mex Roasted Chicken
Categories: Poultry Mexican
Yield: 5 Servings
| 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)