Tex-Mex Roast Chicken
Prep: 10 min Roast: 1 hr
Cost per Serving: 83 cents
1/4 cup nonfat yogurt
1 tablespoon chili powder
2 teaspoons cider vinegar
1 1/2 teaspoons minced garlic
1 teaspoon each ground cumin, dried oregano and salt
1 whole broiler-fryer chicken (3 to 3 1/2 pounds), skin and wings removed
1. Heat oven to 350 F. Line a jelly-roll pan with foil (for easy cleanup). Lightly grease a
rack to fit in pan.
2. Mix all ingredients except chicken in a small bowl until blended. Rub all over chicken.
Tie legs together with string. Place chicken breast-side up on rack in roasting pan.
3. Roast 1 hour, or until drumsticks move easily and juices run clear when thigh is
pierced. Let stand at least 5 minutes before carving.
* Serves 4. Per serving: 270 cal, 39 g pro, 3 g car, 10 g fat, 118 mg chol, 695 mg sod.
Exchanges: 5 lean meat