Tex-Mex Roasted Chicken
Yield
5 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
chili powder
|
|
| ½ | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
white wine vinegar
|
|
| 1 | 3 pound |
whole chicken
skinned |
|
| 2 | cups |
zucchini
coarsley chopped |
|
| 1 ¼ | cups |
tomatoes
unpeeled, seeded and coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
chili powder
|
|
| 2.5 | ml |
basil
|
*
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
white wine vinegar
|
|
| 1 | 3 pound |
whole chicken
skinned |
|
| 473 | ml |
zucchini
coarsley chopped |
|
| 296 | ml |
tomatoes
unpeeled, seeded and coarsely chopped |
|
Directions
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.
