Tex Mex Roast Chicken Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Nonfat yogurt,
1 t: Dried oregano,
1 T: Chili powder,
1 t: Salt,
2 t: Cider vinegar,
1: 3-3-1/2 lb chicken,
1 1/2 t: Minced garlic,
-skinned, and wings removed
1 t: Ground cumin,
Directions:
Heat oven to 350F. Line cookie sheet with foil for easy cleanup and
lightly grease a rack to fit on baking sheet. Mix all the ingredients
except the chicken, and blend until smooth. Rub all over the
chicken. Tie legs together with string. Place chicken breast side up
on greased rack and roast for about 1 hour, or until juices run
clear. Let stand at least 5 minutes before carving. Serves 4. Per
serving: 270 cal, 39 g pro, 3 g carbo, 10 g fat, 118 mg chol, 695 mg
sodium. Origin: Womens Day Magazine, October 1994. Shared by: Sharon
Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-05-94
Source from luhu.jp
lightly grease a rack to fit on baking sheet. Mix all the ingredients
except the chicken, and blend until smooth. Rub all over the
chicken. Tie legs together with string. Place chicken breast side up
on greased rack and roast for about 1 hour, or until juices run
clear. Let stand at least 5 minutes before carving. Serves 4. Per
serving: 270 cal, 39 g pro, 3 g carbo, 10 g fat, 118 mg chol, 695 mg
sodium. Origin: Womens Day Magazine, October 1994. Shared by: Sharon
Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-05-94
Source from luhu.jp