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

 * 1) Combine first 6 ingredients; stir well and set aside.
 * 2) Remove giblets and neck from chicken; discard.
 * 3) Then rinse chicken under cold running water; pat dry.
 * 4) Rub outside of chicken with spice mixture.
 * 5) Tie ends of legs to tail with string; lift wingtips up and over back, and tuck under chicken.
 * 6) Place chicken, breast side down, in a deep 3-quart casserole.
 * 7) Cover with wax paper and microwave at high 8 to 9 minutes.
 * 8) Turn chicken, breast side up, and microwave, covered, at high 8 to 9 minutes.
 * 9) Remove chicken to serving platter; reserve drippings in casserole.
 * 10) Let chicken stand, covered, 15 minutes.
 * 11) Add vegetables to drippings; toss gently to coat.
 * 12) Microwave a high 3 to 4 minutes or until crisp-tender stirring halfway through cooking process.
 * 13) 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