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Tex-Mex Roasted Chicken

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Description Edit

Contributed by Judi M. Phelps

  • Yield: 5 servings.

Ingredients Edit

Directions Edit

  1. Combine first 6 ingredients; stir well and set aside.
  2. Remove giblets and neck from chicken; discard.
  3. Then rinse chicken under cold running water; pat dry.
  4. Rub outside of chicken with spice mixture.
  5. Tie ends of legs to tail with string; lift wingtips up and over back, and tuck under chicken.
  6. Place chicken, breast side down, in a deep 3-quart casserole.
  7. Cover with wax paper and microwave at high 8 to 9 minutes.
  8. Turn chicken, breast side up, and microwave, covered, at high 8 to 9 minutes.
  9. Remove chicken to serving platter; reserve drippings in casserole.
  10. Let chicken stand, covered, 15 minutes.
  11. Add vegetables to drippings; toss gently to coat.
  12. Microwave a high 3 to 4 minutes or until crisp-tender stirring halfway through cooking process.
  13. Arrange vegetables around chicken.

Nutritional information Edit

Each serving:

  • about 192 calories per 3 oz. chicken and 1¼ cups vegetables. | Protein 26.3 | fat 6.8 | carbohydrate 6.3 | chol. 76 | iron 2.1 | sodium 203 | calcium 4

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