Recipe: Tex-Mex Roasted Chicken (with tomatoes, yellow squash, and zucchini) (microwave)
Main Dishes - Chicken, PoultryTEX-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
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
MsgID: 371340
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Cherry Stuffed Grilled Chicken
- Corn-Crisped Chicken with Variations (using corn flakes, Kellogg's, 1970's)
- Mahogany Sesame Chicken
- Coq au Vin in the Crock-Pot
- Curry-Peach Chicken (using peaches, pecans and peach preserves)
- Hunan Chili Chicken
- Chicken and Buttermilk Dumplings (from scratch)
- Spanish Chicken with Pinenuts and Sultanas
- Chicken Carbonnade
- KFC Chicken - Seasoned Flour Mix (copycat recipe)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute