Sunday, May 3, 2009

Orange Glazed Roastd Chicken with Wild Rice

This was awesome. The rice was heavenly with the roasting sauces drizzled over the top.Orange Glazed Roasted Chicken with Wild Rice

From: MyRecipes

1 lg. shallot, minced
cooking spray
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.

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