Cranberry Chicken

1 (16-oz) can of whole cranberry sauce
1 (8-oz) bottle (about 1 cup) of regular or
reduced-calorie Russian salad dressing
with honey

1 envelope regular onion soup mix
1 (2½ - to 3lb) broiler-fryer chicken, cut up
Hot cooked rice (optional)
Fresh rosemary (optional)

In a bowl, combine cranberry sauce, salad dressing and soup mix.
Rinse chicken; pat dry with paper towels. Remove and discard skin,
if desired. Arrange pieces in one layer in a 13x9x2-inch baking dish.
Pour cranberry mixture over chicken pieces. Cover and chill the
chicken mixture in the refrigerator for several hours or overnight.

Bake the chicken mixture, uncovered, in a 300-degree oven for
about 1½ hours or until chicken is done, stirring the glaze and
spooning over chicken once or twice. Serve the chicken and
glaze on a platter with hot, cooked rice, if desired. Garnish the
chicken with fresh rosemary.