Yield
8 servings

While the chicken bakes, prepare the rice mixture.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Cook rice according to package directions, omitting fat.

Step 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.

Step 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.

Step 7

*Reduce sodium by 218 milligrams per serving by omitting salt.

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