Roasted Chicken with Citrus Salsa
3 pound whole broiler-fryer chicken
tablespoon cooking oil
cloves garlic, minced
teaspoons ground cinnamon
teaspoon ground nutmeg
teaspoon black pepper
cup dried tart red cherries
cups orange sections, halved (about 4 oranges)
nectarines, pitted and chopped
tablespoons snipped fresh cilantro
fresh jalapeno chile pepper, seeded and chopped
tablespoon lime juice
Fresh cilantro sprigs (optional)
- Remove skin from chicken (except for wings). Tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a roasting pan. In a bowl combine oil and garlic; brush onto chicken. In another bowl combine cinnamon, salt, nutmeg, and black pepper. Sprinkle evenly over chicken. Into center of an inside thigh muscle insert an oven-going meat thermometer.
- Roast chicken, uncovered, in a 375 degree F oven for 1 hour. Remove string from legs. Brush honey over chicken. Roast about 15 minutes more or until drumsticks move easily in their sockets, chicken is no longer pink, and meat thermometer registers 180 degree F. Remove chicken from oven. Cover; let stand for 15 minutes.
- Meanwhile, for salsa, place cherries in a small saucepan; cover with water. Bring to boiling; remove from heat. Cover and let stand 5 minutes. Drain well. In a medium bowl combine drained cherries, orange sections, nectarines, snipped cilantro, jalapeno pepper, and lime juice. Cover and chill until ready to serve. Serve with chicken. If desired, garnish with cilantro sprigs. Makes 6 servings.
Nutrition Facts(Roasted Chicken with Citrus Salsa)
- Per serving:
- 250 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 2 g polyunsaturated fat,
- 2 g monounsatured fat),
- 76 mg chol.,
- 262 mg sodium,
- 26 g carb.,
- 3 g fiber,
- 16 g sugar,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet