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Orange-Glazed Roasted Chicken with Wild Rice

Yield 8 servings
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

Nutrition Information

  • calories 496
  • caloriesfromfat 17 %
  • fat 9.6 g
  • satfat 2.4 g
  • monofat 3.3 g
  • polyfat 2 g
  • protein 39 g
  • carbohydrate 63 g
  • fiber 3.5 g
  • cholesterol 99 mg
  • iron 3.4 mg
  • sodium 809 mg
  • calcium 77 mg

How to Make It

  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.