This was awesome. The rice was heavenly with the roasting sauces drizzled over the top.Orange Glazed Roasted Chicken with Wild Rice
1 lg. shallot, minced
1 (12 oz.) can orange juice concentrate
1 1/2 cups water
2 Tbs. honey
3/4 tsp. salt, divided
1/4 tsp. ground marjoram
2 tsp. rubbed sage, divided
3/4 tsp. pepper, divided
1 (5 1/2 lb.) whole chicken
2 (6 oz.) pkgs. long grain and wild rice mix
1 medium onion, chopped
2 celery ribs, chopped
1 fennel bulb, chopped (My stores don't carry fennel, so I left it out and it still turned out fine)
2 cloves garlic, minced
1/2 cup craisins, chopped (I will definitely be putting more of these in next time)
Saute shallot in a skillet coated with cooking spray over medium-high heat for 3 minutes or until tender. Add juice concentrate, 1 1/2 cups water, honey, 1/2 tsp. salt, marjoram, 1 tsp. sage, and 1/2 tsp. 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 tsp. salt; drizzle with juice mixture.
Bake at 350 degrees for 2 hours and 15 minutes or until a meat thermometer inserted into the chicken thigh reads 180 degrees. Baste every 30 minutes. Shield after 30 minutes if necessary. I had to shield mine.
Cook rice according to package directions, omitting fat.
Cook onion, celery and fennel in a lg. nonstick skillet coated with cooking spray over medium-high heat for 5-7 minutes. Add garlic and saute 2 more minutes.
Stir together the onion mixture, rice, cranberries and remaining 1 tsp. sage and 1/4 tsp. pepper. Cover and keep warm. serve with chicken and the extra sauce.