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Tex-mex Roasted Chicken

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      Title: TEX-MEX ROASTED CHICKEN
 Categories: Poultry, Mexican
      Yield: 5 Servings
 
      1 ts Ground Cumin
      1 ts Chili Powder
    1/2 ts Basil
    1/4 ts Salt
      1 tb White Wine Vinegar
      1    (3 Lb.) Broiler, Skinned
      2 c  Coarsley Chopped Zucchini
  1 1/4 c  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.
   About 192 Cal. Per 3 Oz. Chicken & 1 1/4 C. Vegetables. (Fat 6.8,
  Chol. 76)
 
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