Tex-mex roasted chicken

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Recipe by: tiffney

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Combine First 6 Ingredients; Stir Well and Set Aside.
Remove Giblets and Neck From Chicken and Discard. Rinse Chicken and Pat
Dry. Rub Outside Of Chicken With Spice Mixture. Place Chicken, Breast
Side Down in A Deep 3 Qt. Casserole. Cover With Wax Paper and Microwave
At High 8 To 9 Min. Turn Chicken, Breast Side Up and 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 and 1 1/4 C. Vegetables. (Fat 6.8,
Chol. 76)