Orange-Glazed Roasted Chicken with Wild Rice
Orange-Glazed Roasted Chicken with Wild Rice might be If you have chicken, ground marjoram, water, and a few other ingredients on hand, you can make it. To use up the orange juice concentrate you could follow this main course with the Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Saut 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 saut 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.