The original recipe from Cooking Light called for cornish hens, which you are free to use. Gaby, however, once asked why we were eating baby chickens when I had made cornish hens -- so we don't make them in our house any more. Which is sad, because they're not actually baby chickens and are, in fact, rather good.
1/2 cup cherry preserves
1/2 cup port
1 tablespoon grated fresh ginger
1 tablespoon balsamic vinegar
1 whole chicken
Preheat oven to 400°. Combine preserves, port, ginger, vinegar, and 1/4 teaspoon salt in a small saucepan. Bring to a boil; cook 9 minutes or until slightly thickened, stirring occasionally. Remove and discard giblets and necks from chicken. Rinse chicken with cold water; pat dry. Remove skin; trim excess fat. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Bake at 400° for 15 minutes. Brush chicken with cherry mixture; bake 40 minutes or until a thermometer inserted in the meaty part of thigh registers 165°, brushing with cherry mixture every 10 minutes. Remove from oven. Let stand 5 minutes.