MEXICAN ROAST CHICKEN WITH OLIVE SALSA (SUNDAY)

1 (5- or 6-pound) chicken to

roast 2 teaspoons chili powder 2 teaspoons cumin 1 teaspoon garlic powder 1/4 teaspoon coarse salt 3/4 cup sliced (ripe) black

olives, pitted 3/4 cup pimiento-stuffed

manzanilla olives 1 (11-ounce) jar chunky salsa 1/3 cup chopped fresh cilantro

Heat oven to 375 degrees. Coat chicken with cooking spray; sprinkle chicken evenly with chili powder, cumin, garlic powder and salt. Place on a rack in a shallow roasting pan. Roast about 1 3/4 to 2 hours, or until internal temperature of breast is 165 degrees.

Meanwhile, combine olives, salsa and cilantro; refrigerate until ready to use. (Reserve 2/3 cup olive salsa for later.) Remove chicken from oven; transfer to carving board. Tent with foil; let stand 5 to 10 minutes before slicing. Serve chicken with salsa. Serves 10-12. Per serving (white meat without skin): 146 calories (percent calories from fat, 14), 29 grams protein, 1 gram carbohydrate, no fiber, 2 grams fat (0.6 gram saturated fat), 72 milligrams cholesterol, 143 milligrams sodium. Per serving (dark meat without skin): 129 calories (percent calories from fat, 33), 20 grams protein, 1 gram carbohydrate, no fiber, 5 grams fat (1.1 grams saturated fat), 80 milligrams cholesterol, 143 milligrams sodium.

Per serving (salsa): 24 calories (percent calories from fat, 57), no protein, 2 grams carbohydrate, no fiber, 1 gram fat (0.1 gram saturated fat), no cholesterol, 227 milligrams sodium.