For the roast chicken: Preheat the oven to 350 degrees F. Pat the chicken dry and place breast-side up in a large roasting pan fitted with a wire rack. Mix together the olive oil, marjoram, smoked paprika, salt and pepper in a small bowl. Gently loosen the skin over the breast of the chicken and rub a little of the mixute under the skin. Rub the remainder of the mixture all over the outside and inside of the chicken. Put the halved onion inside the chicken cavity and tie the legs together with butcher's twine. Tuck the wings underneath the chicken.
Roast until an instant-read thermometer inserted into the thickest part of the thigh not touching bone registers 165 degrees F, or until the juices run clear when the tip of a knife is inserted into the thickest part of the thigh, 1 hour 45 minutes to 2 hours, basting the chicken with pan juices a few times during the last hour of roasting.
Mix the marmalade and vinegar together and brush over the chicken. Roast for an additional 5 minutes to set the glaze. Let the chicken rest for 30 minutes.
For the wild rice dressing: While the chicken roasts, make the dressing. Cook the rice according to package directions, drain off any excess water, if necessary, and transfer to a large bowl. Heat the olive oil in a large skillet over medium heat and add the onions, celery and garlic. Cook, stirring, until the vegetables are tender, about 7 minutes. Add the dried fruit, marjoram, 1/2 teaspoon salt and some pepper. Cook until the fruit softens, 3 to 4 minutes. Remove from the heat and add to the bowl with the wild rice. Add the bread cubes and toss to combine. Add the chicken broth, parsley and 3/4 teaspoon salt and some pepper to taste. Stir until combined.
Lightly grease a 2-quart baking dish with olive oil. Transfer the dressing mixture to the dish and level the top. When the chicken comes out of the oven, put the dressing in the oven, uncovered, and bake for 30 minutes. The dressing should be golden brown and heated through.
Serve the chicken with the dressing on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	722.97 Kcal (3027 kJ)
Calories from fat	253.69 Kcal
		% Daily Value*
Total Fat	28.19g	43%
Cholesterol	993.17mg	331%
Sodium	745.21mg	31%
Potassium	1059.12mg	23%
Total Carbs	53.13g	18%
Sugars	3.36g	13%
Dietary Fiber	1.7g	7%
Protein	65.34g	131%
Vitamin C	198.7mg	331%
Vitamin A	13.6mg	454%
Iron	21.3mg	119%
Calcium	308.7mg	31%

Amount Per 100 g
Calories	142.84 Kcal (598 kJ)
Calories from fat	50.12 Kcal
		% Daily Value*
Total Fat	5.57g	43%
Cholesterol	196.22mg	331%
Sodium	147.23mg	31%
Potassium	209.25mg	23%
Total Carbs	10.5g	18%
Sugars	0.66g	13%
Dietary Fiber	0.34g	7%
Protein	12.91g	131%
Vitamin C	39.3mg	331%
Vitamin A	2.7mg	454%
Iron	4.2mg	119%
Calcium	61mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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