Tex-mex Roasted Chicken Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Ground Cumin,
1 tsp: Chili Powder,
1/2 tsp: Basil,
1/4 tsp: Salt,
1 tbsp: White Wine Vinegar,
1: , (3 Lb.) Broiler, Skinned
2 cup: Coarsley Chopped Zucchini,
1 1/4 cup: Unpeeled, Seeded &
Coarsely Chopped Tomatoes.,
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp