3/4 c. rice
1 tsp. chicken bouillon
1/2 tsp. each sage & marjoram
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
2 1/2 to 3 lb. chicken
1 can whole cranberry sauce
3 tbsp. butter
1 tbsp. lemon juice
2 tbsp. soy sauce
1/2 c. sliced almonds

Mix rice, bouillon and seasonings. Butter a 13 x 9 inch pan. Spread evenly. Arrange chicken skin side up.

In saucepan heat cranberry sauce, butter, lemon juice and soy sauce. Bring almost to a boil over medium heat, stirring constantly. Pour over chicken, cover with foil. Bake at 325 degrees for 1 hour and 10 minutes. Uncover, sprinkle with almonds. Bake 10 minutes.