Tex-Mex Roasted Chicken

Ingredients

 * -judi m. phelps
 * 1 tsp ground cumin
 * 1 tsp chili powder
 * 1/2 tsp dried whole basil
 * 1/2 tsp dried whole oregano
 * 1/4 tsp salt
 * 1 tbsp white wine vinegar
 * 3 lbs broiler-fryer chicken-skinned
 * 2 cup yellow squash, coarsely-chopped
 * 2 cup zucchini, coarsely chopped
 * 1 1/4 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. '''Yield: 5 servings. Each serving = about 192 calories per 3 oz. Chicken and 1/¼ cups vegetables. Protein 26.3/fat 6.8/carbohydrate6.3/chol. 76/iron 2.1/sodium 203/calcium 4'''