Tex-Mex Roasted Chicken

== Description ==
Contributed by Judi M. Phelps
* Yield: 5 servings. 
== Ingredients ==
* 1 tsp ground cumin
* 1 tsp chili powder
* ½ tsp dried whole basil
* ½ tsp dried whole oregano
* ¼ tsp salt
* 1 tbsp white wine vinegar
* 3 lbs broiler-fryer chicken, skinned
* 2 cup yellow squash, coarsely-chopped
* 2 cup zucchini, coarsely chopped
* 1¼ cup tomatoes, unpeeled, seeded-and coarsely chopped
== Directions ==
# 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.
 
== Nutritional information ==
Each serving: 
* about 192 calories per 3 oz. chicken and 1¼ cups vegetables. | Protein 26.3 | fat 6.8 | carbohydrate 6.3 | chol. 76 | iron 2.1 | sodium 203 | calcium 4
__NOTOC__
Category:Tex-Mex Meat Dishes
Category:Low-calorie Recipes
Category:Basil Recipes
Category:Chicken Recipes
Category:Chili powder Recipes
Category:Oregano Recipes
Category:Summer squash Recipes
Category:White vinegar Recipes
Category:Zucchini Recipes
Category:Tomato Recipes