Cape Cod Chicken
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3⁄4 cup long grain rice
- 1 teaspoon chicken bouillon granule, dissolved in 2 tablespoons of hot water
- 1⁄2 teaspoon marjoram
- 1⁄2 teaspoon rubbed sage
- 1⁄2 teaspoon garlic powder
- 1 cut-up roasting chicken (or any assortment of pieces, 2 1/2 - 3 pounds)
- 1 (16 ounce) can whole berry cranberry sauce
- 3 tablespoons butter
- 1 tablespoon lemon juice
- 2 tablespoons soy sauce
directions
- Preheat oven to 325°F (when ready to bake).
- Mix rice, bouillon and seasonings together, and sprinkle the mixture evenly over the bottom of a 9 x 13 baking pan.
- Place chicken pieces, skin side up, over the rice.
- In a small saucepan, heat the cranberry sauce, butter, lemon juice and soy sauce until well blended.
- Pour sauce over chicken, and cover tightly with foil.
- (This is where you stop if making it in advance, and refrigerate until ready to cook).
- When ready, cook at 325°F for 1 hour and 10 minutes. Remove foil and bake 10 more minutes.
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RECIPE SUBMITTED BY
SheCooksToConquer
United States
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<br>Been cooking all my life. Both my parents were excellent cooks, my mother made a a wide range of things, my father was a gourmet Chinese chef long before it became stylish to cook Chinese. One of my earliest memories of cooking is helping my dad make egg rolls from scratch. I make a mean Peking Duck, too.
<br>Got a husband, two kids, two dogs, two cats. We used to have two birds, but we've recently moved and didn't think they'd survive the trip.
<br>I don't have a favorite cookbook, but I go through phases. I guess Joy of Cooking is the best for basic everything, and I'm very partial to The Gefilte Variations. Not only are the recipes fairly yummy, but the stories she tells are really delightful.
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