Orange-Glazed Roasted Chicken with Wild Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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While the chicken bakes, prepare the rice mixture. Ingredients:
1 large shallot, minced |
vegetable cooking spray |
1 (12-ounce) can orange juice concentrate |
1 1/2 cups water |
2 tablespoons honey |
3/4 teaspoon salt, divided |
1/4 teaspoon ground marjoram |
2 teaspoons rubbed sage, divided |
3/4 teaspoon pepper, divided |
1 (5 1/2-pound) whole chicken |
2 (6-ounce) packages long-grain and wild rice mix |
1 medium onion, chopped |
2 celery ribs, chopped |
1 fennel bulb, chopped |
2 garlic cloves, minced |
1/2 cup sweetened dried cranberries, chopped |
Directions:
1. Sauté shallot in skillet coated with cooking spray over medium-high heat 3 minutes or until tender. Add juice concentrate, 1 1/2 cups water, honey, 1/2 teaspoon salt, marjoram, 1 teaspoon sage, and 1/2 teaspoon pepper, whisking until blended.
2. Place chicken, breast side up, on a rack in an aluminum foil-lined roasting pan coated with cooking spray. Sprinkle with remaining 1/4 teaspoon salt; drizzle with juice mixture.
3. Bake at 350° for 2 hours and 15 minutes or until a meat thermometer inserted into chicken thigh registers 180°, basting every 30 minutes. Shield after 30 minutes, if necessary.
4. Cook rice according to package directions, omitting fat.
5. Cook onion, celery, and fennel in a large nonstick skillet coated with cooking spray over medium-high heat 5 to 7 minutes. Add garlic, and sauté 2 minutes.
6. Stir together onion mixture, rice, cranberries, remaining 1 teaspoon sage, and remaining 1/4 teaspoon pepper. Cover and keep warm. Serve with chicken and extra sauce.
7. *Reduce sodium by 218 milligrams per serving by omitting salt.
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