While the chicken bakes, prepare the rice mixture.
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
How to Make It
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.
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.
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.
Cook rice according to package directions, omitting fat.
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.
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.
*Reduce sodium by 218 milligrams per serving by omitting salt.