TEX-MEX ROASTED CHICKEN

1 tablespoon white wine vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
3 pounds broiler-fryer chicken, skinned
2 cups yellow squash, coarsely chopped
2 cups zucchini, coarsely chopped
1 1/4 cups tomatoes, unpeeled, seeded, and coarsely chopped

Combine first 6 ingredients; stir well and set aside.

Remove giblets and neck from chicken; discard or save for other use. Rinse chicken under cold, running water; pat dry. Rub outside of chicken with spice mixture. Tie ends of legs to tail with string; lift wingtips up and over back, and tuck under chicken.

Place chicken, breast side down, in a deep 3 quart casserole. Cover with wax paper and Microwave on High for 8-9 minutes. Turn chicken, breast side up, and microwave, covered at High for 8-9 minutes. Remove chicken to serving platter; reserve dripping in casserole. Let chicken stand covered, 15 minutes.

Add vegetables to drippings; toss gently to coat. Microwave at High for 3-4 minutes or until crisp-tender, stirring halfway through cooking process.

Arrange vegetables around chicken.

Makes 5 servings
Source: Cooking Light Recipe Card