Tex mex roast chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Nonfat yogurt |
| 1 | tablespoon | Chili powder |
| 2 | teaspoons | Cider vinegar |
| 1½ | teaspoon | Minced garlic |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Salt |
| 1 3-3-1/2 lb chicken, skinned, and wings removed | ||
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: Women's Day Magazine, October 1994. Shared by: Sharon Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-05-94