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