Honey-Roasted Chicken with Orange-Scented Rice

Ingredients

• 0.5 cup planters almonds toasted sliced
• 0.3 cup cranberries dried
• 0.3 tsp ground cinnamon 
• 0.1 tsp ground pepper black
• 0.3 cup honey 
• 2 cups rice white instant uncooked
• 1  peel and juice from orange divided grated
• 4 lb roasting chickens 
• 0.3 tsp salt 
• 30 servings water 

Equipment

• frying pan
• paper towels
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 400F. Rinse chicken; pat dry with paper towel.
2. Sprinkle chicken, both inside and out, with the salt and pepper.
3. Place in 13x9-inch baking dish.
4. Bake 20 min. Reduce heat to 350F.
5. Brush chicken with honey.
6. Bake an additional 50 min. or until chicken is cooked through (180F), basting occasionally with the pan juices up until the last 10 min. of the baking time.
7. Let stand 10 min. before serving.
8. Meanwhile, add enough water to orange juice to measure 2 cups; pour into medium saucepan. Bring to boil on medium-high heat. Stir in rice; cover.
9. Remove from heat.
10. Let stand 5 min.
11. Add almonds, cranberries, orange zest and cinnamon; stir.
12. Serve with the chicken.