Juicy, tender and delicious, this honey-roasted chicken is served with orange-scented rice (with almonds, cranberries and cinnamon stirred in!).
What You Need
Original recipe yields 8 servings
1 roasting chicken (4 lb.)
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 cup honey
grated peel and juice from 1 medium orange, divided
2 cups instant white rice, uncooked
1/2 cup PLANTERS Sliced Almonds, toasted
1/4 cup dried cranberries
1/4 tsp. ground cinnamon
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Let's Make It
Preheat oven to 400°F. Rinse chicken; pat dry with paper towel. Sprinkle chicken, both inside and out, with the salt and pepper. Place in 13x9-inch baking dish.
Bake 20 min. Reduce heat to 350°F. Brush chicken with honey. Bake an additional 50 min. or until chicken is cooked through (180°F), basting occasionally with the pan juices up until the last 10 min. of the baking time. Let stand 10 min. before serving.
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. Remove from heat. Let stand 5 min. Add almonds, cranberries, orange zest and cinnamon; stir. Serve with the chicken.
Balance this special-occasion entrée with smart side dishes. For example, choose a mixed green salad and a hot cooked vegetable.
Keeping it Safe
Never allow cooked chicken to set at room temperature for more than 2 hours. If it is not eaten immediately, cooked chicken should be kept either hot or refrigerated.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.