Another classic "My Great Recipes" with some minor tweaks. This can be prepared in the morning and popped into the oven when you get home. It's very easy to make and very yummy. Please use whole berry cranberry sauce, not the jelly.

Ingredients

4 serv.

cup long grain rice↗3⁄4 cup
teaspoon chicken bouillon granule, dissolved in 2 tablespoons of hot water↗1 teaspoon
teaspoon marjoram↗1⁄2 teaspoon
teaspoon rubbed sage1⁄2 teaspoon
teaspoon garlic powder↗1⁄2 teaspoon
cut-up roasting chicken (or any assortment of pieces, 2 1/2 - 3 pounds)1
(16 ounce) can whole berry cranberry sauce1 can
tablespoons butter↗3 tablespoons
tablespoon lemon juice↗1 tablespoon
tablespoons soy sauce↗2 tablespoons

Step-by-step instructions

1
Preheat oven to 325°F (when ready to bake).
2
Mix rice, bouillon and seasonings together, and sprinkle the mixture evenly over the bottom of a 9 x 13 baking pan.
3
Place chicken pieces, skin side up, over the rice.
4
In a small saucepan, heat the cranberry sauce, butter, lemon juice and soy sauce until well blended.
5
Pour sauce over chicken, and cover tightly with foil.
6
(This is where you stop if making it in advance, and refrigerate until ready to cook).
7
When ready, cook at 325°F for 1 hour and 10 minutes. Remove foil and bake 10 more minutes.

Source: food.com

Original recipe ↗

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