Tex-Mex Roasted Chicken

Recipe Ingredients

1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Chile powder
1/2 teaspoon	2.5ml	Basil
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	White wine vinegar
1		Broiler - skinned (3 lb.)
2 cups	292g / 10oz	Zucchini - coarsely chopped
1 1/4 cups	296ml	Unpeeled - seeded &
		Coarsely chopped tomatoes.

Recipe Instructions

Combine first 6 ingredients, stir well & set aside. Remove giblets & neck from chicken & discard. Rinse chicken & pat dry. Rub outside of chicken with spice mixture. Place chicken, breast side down in a deep 3 qt. casserole. Cover with wax paper & microwave at high 8 to 9 min. Turn chicken, breast side up & 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.

Source:
Meals For You Web Site

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