Orange-Glazed Roasted Chicken with Wild Rice

While the chicken bakes, prepare the rice mixture.

Yield: 8 servings
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 496
  • Calories from fat: 17%
  • Fat: 9.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 2g
  • Protein: 39g
  • Carbohydrate: 63g
  • Fiber: 3.5g
  • Cholesterol: 99mg
  • Iron: 3.4mg
  • Sodium: 809mg
  • Calcium: 77mg


  • 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


  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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