Orange-Glazed Roasted Chicken With Wild Rice

• 1 large shallot, minced
• Vegetable cooking spray
• 1 (12-ounce) can orange juice concentrate
• 1 1/2 cups water
• 2 tablespoons honey
• 3/4 teaspoon salt, divided
• 1/4 teaspoon ground marjoram
• 2 teaspoons rubbed sage, divided
• 3/4 teaspoon pepper, divided
• 1 (5 1/2-pound) whole chicken
• 2 (6-ounce) packages long-grain and wild rice mix
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 1 fennel bulb, chopped
• 2 garlic cloves, minced
• 1/2 cup sweetened dried cranberries, chopped

1. Saute 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.
2. 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.
3. Bake at 350u0b0 for 2 hours and 15 minutes or until a meat thermometer inserted into chicken thigh registers 180u0b0, basting every 30 minutes. Shield after 30 minutes, if necessary.
4. Cook rice according to package directions, omitting fat.
5. 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 saute 2 minutes.
6. 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.
7. *Reduce sodium by 218 milligrams per serving by omitting salt.

shallot, vegetable cooking spray, orange juice concentrate, water, honey, salt, ground marjoram, sage, pepper, chicken, longgrain, onion, celery, fennel bulb, garlic, cranberries

Taken from www.myrecipes.com/recipe/orange-glazed-roasted-chicken-with-wild-rice (may not work)