Orange-Glazed Roasted Chicken with Wild Rice

Ingredients

• 2 rib celery chopped
• 1  fennel bulb chopped
• 2  garlic cloves minced
• 0.3 teaspoon ground marjoram 
• 2 tablespoons honey 
• 1 medium onion chopped
• 12 ounce orange juice concentrate canned
• 0.8 teaspoon pepper divided
• 12 ounce rice mix long-grain wild
• 2 teaspoons rubbed sage divided
• 0.8 teaspoon salt divided
• 1 large shallots minced
• 0.5 cup cranberries dried sweetened chopped
• 1.5 cups water 
• 5.5 pound meat from a rotisserie chicken whole

Equipment

• frying pan
• oven
• whisk
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Saut shallot in skillet coated with cooking spray over medium-high heat 3 minutes or until tender.
2. 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.
3. Place chicken, breast side up, on a rack in an aluminum foil-lined roasting pan coated with cooking spray.
4. Sprinkle with remaining 1/4 teaspoon salt; drizzle with juice mixture.
5. 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.
6. Cook rice according to package directions, omitting fat.
7. Cook onion, celery, and fennel in a large nonstick skillet coated with cooking spray over medium-high heat 5 to 7 minutes.
8. Add garlic, and saut 2 minutes.
9. Stir together onion mixture, rice, cranberries, remaining 1 teaspoon sage, and remaining 1/4 teaspoon pepper. Cover and keep warm.
10. Serve with chicken and extra sauce.
11. *Reduce sodium by 218 milligrams per serving by omitting salt.