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Tex Mex Roast Chicken

1/4 c Nonfat yogurt
1 T Chili powder
2 t Cider vinegar
1 1/2 t Minced garlic
1 t Ground cumin
1 t Dried oregano
1 t Salt
1 3-3-1/2 lb chicken, skinned, and wings removed

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.

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