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TEX-MEX ROASTED CHICKEN by www.country-cooking.com
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1/2 teaspoon Basil
1/4 teaspoon Salt
1 tablespoon White Wine Vinegar
1 (3 Lb.) Broiler -- Skinned
2 cups Coarsley Chopped Zucchini
1 1/4 cups Unpeeled -- Seeded &
Coarsely Chopped Tomatoes.
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.
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