Roasted Chicken With Citrus Salsa (Low Fat)
- 1 (3 lb) whole broiler-fryer chickens
- 1 tablespoon cooking oil
- 2 garlic cloves, minced
- 2 teaspoons ground cinnamon
- 12 teaspoon salt
- 12 teaspoon ground nutmeg
- 14 teaspoon black pepper
- 3 tablespoons honey
- 13 cup dried tart cherry
- 1 13 cups orange sections, halved
- 2 nectarines, pitted and chopped
- 2 tablespoons fresh cilantro, chopped
- 1 fresh jalapeno pepper, seeded and chopped
- 1 tablespoon lime juice
- 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 small bowl combine cinnamon, salt, nutmet, and black pepper.
- Sprinkle spice mixture evenly over chicken.
- 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 degrees F when inserted into center of an inide thigh muscle.
- 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; let stand 5 minutes.
- Drain well.
- In a bowl combine cherries, orange sections, nectarines, chopped cilantro, jalapeno pepper, and lime juice.
- Cover; chill until ready to serve.
- Serve with chicken.
- If desired, garnish with cilantro sprigs.
chickens, cooking oil, garlic, ground cinnamon, salt, ground nutmeg, black pepper, honey, cherry, orange sections, nectarines, fresh cilantro, jalapeno pepper, lime juice
Taken from www.food.com/recipe/roasted-chicken-with-citrus-salsa-low-fat-284761 (may not work)