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