Tex-Mex Roasted Chicken

Ingredients:

• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Basil
• 1/4 teaspoon Salt
• 1 tablespoon White Wine Vinegar
• 1 (3 Lb.) Broiler — Skinned
• 2 cups Coarsley Chopped Zucchini
• 1 1/4 cups 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.