1 3-pound whole broiler-fryer chicken 1 tablespoon cooking oil 2 cloves garlic, minced 2 teaspoons ground cinnamon ½ teaspoon salt ½ teaspoon ground nutmeg ¼ teaspoon black pepper 3 tablespoons honey 1/3 cup dried tart red cherries 1 1/3 cups orange sections, halved (about 4 oranges) 2 nectarines, pitted and chopped 2 tablespoons snipped fresh cilantro 1 fresh jalapeno chile pepper, seeded and chopped 1 tablespoon 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 onto chicken. Insert an oven-going meat thermometer into center of an inside thigh muscle. 2. Roast chicken, uncovered, in a 375 degree 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. Remove chicken from oven. Cover; let stand for 15 minutes. 3. 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, snipped cilantro, jalapeno pepper, and lime juice. Cover; chill until ready to serve. Serve with chicken. If desired, garnish with cilantro sprigs.
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