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1 (3 lb) whole fryer chicken
1 tbsp cooking oil
2 garlic cloves, minced
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp black pepper
3 tbsp honey
1/3 cup dried tart red cherries
1 1/3 cups orange sections, halved (about 4 oranges)
2 nectarines, pitted and chopped
2 tbsp snipped fresh cilantro
1 fresh jalapeno pepper, seeded and chopped
1 tbsp lime juice
Fresh cilantro sprigs, optional


1. 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 on 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 proof meat thermometer.

2. Roast chicken uncovered in a 375 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 F. Remove chicken from oven. Cover and let stand for 15 minutes.

3. Meanwhile for salsa, place cherries in a small saucepan; cover with water. Bring to a boil; 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.

Yield: 6 Servings
Serving size= 1/6 of recipe

Weight Watchers PointsPlus+ =6 per serving

Nutritional Information

# Calories250,
Total Fat (g)6
Saturated Fat (g)1
Monounsaturated Fat (g)2
Polyunsaturated Fat (g)2
Cholesterol (mg)76
Sodium (mg)262
Carbohydrate (g)26
Total Sugar (g)16
Fiber (g)3
Protein (g)25
Vitamin A (DV%)0
Vitamin C (DV%)50
Calcium (DV%)5
Iron (DV%)8
Fruit (d.e.)1.5
Medium-fat Meat (d.e.)3
Percent Daily Values are based on a 2,000 calorie diet.