One Pot Whole Chicken with Rice

This one pot whole chicken with rice is an easy roast chicken and rice dinner made with a whole chicken baked over seasoned rice until the chicken is juicy and the rice is full of flavor.

This one pot whole chicken with rice is a hearty from-scratch dinner made with a whole chicken right over seasoned rice. The chicken turns tender and juicy while the rice soaks up all that flavor underneath, which is basically the whole point of making roast chicken and rice in one pan.

This recipe is simple enough for a weeknight but still feels like a full Sunday dinner. Serve it with a simple vegetable, salad, or a slice of my Same-Day Sourdough Sandwich Bread. For another easy chicken dinner, try my Mango Chili Lime Chicken Bowls, or if you want something creamy and comforting, my Indian Butter Chicken is another family favorite.

Why You’ll Love This One Pot Whole Chicken with Rice

It is another simple one-pot style dinner. For something creamy and quick, my Creamy Ground Beef Orzo is another easy weeknight meal.

It is a full dinner in one pot. The whole chicken roasts right over the rice, so the drippings season everything underneath instead of going to waste. Tragic little loss avoided.

The rice is full of flavor. As the chicken bakes, the rice soaks up the broth, seasoning, and pan juices.

It uses simple ingredients. You do not need anything fancy to make a cozy roast chicken and rice dinner.

The leftovers are easy to use. If you have extra chicken, pick it off the bones and save it for another meal, like my Cheesy Chicken Tortilla Soup. It is an easy way to turn one dinner into two.

Key Ingredients

• Whole chicken Use a smaller whole chicken, about 3 to 4 pounds. I would not use a large roasting chicken for this recipe because it takes longer to cook, and the rice can become too soft before the chicken is done. A chicken closer to 3 pounds is ideal.
• Long-grain rice Long-grain white rice works best here because it holds its shape better than softer rice varieties. Avoid quick-cooking rice, instant rice, short-grain rice, and jasmine rice, which can turn mushy while the chicken roasts. For the best texture, rinse the rice first to remove extra starch.
• Chicken broth The rice cooks in chicken broth instead of plain water, which gives it more flavor. Since the chicken also releases juices as it bakes, you do not want to overdo the liquid or the rice can become too soft.
• Onion, carrots, and celery These add flavor to the rice and make the dish feel like a full meal. Dice them small enough so they soften as the chicken bakes.
• Paprika, thyme, and rosemary These simple seasonings give the chicken and rice a cozy roast chicken flavor without making the recipe complicated. Truly devastating how well basic pantry seasonings still work.
• Olive oil A little olive oil helps the seasoning stick to the chicken and encourages the skin to brown.
• Fresh parsley Parsley is optional, but it adds a fresh finish before serving.

See the recipe card at the bottom of the post for the full ingredient list and exact amounts.

Best Rice for One Pot Whole Chicken with Rice

Long-grain white rice works best for this recipe because it holds its shape better while the whole chicken roasts. I do not recommend instant rice, quick-cooking rice, jasmine rice, or short-grain rice because they can become too soft before the chicken is fully cooked.

For the best texture, rinse the rice well before adding it to the pot. This removes extra starch and helps keep the rice from turning mushy. A smaller 3 to 4 pound chicken also works best because a large chicken takes longer to roast, which can overcook the rice underneath.

How to Make One Pot Whole Chicken with Rice

Step 1 Preheat the oven to 375°F. Pat the whole chicken dry with paper towels so the seasoning sticks better and the skin can brown.

Step 2 Drizzle the chicken with olive oil. Season the outside and inside of the chicken with salt, black pepper, paprika, thyme, and rosemary.

Step 3 Add the rinsed long-grain rice, chicken broth, chopped onion, diced carrots, diced celery, and garlic to a large Dutch oven or oven-safe pot. Stir everything together and spread the rice evenly across the bottom of the pot.

Step 4 Place the seasoned whole chicken breast-side up on top of the rice mixture. Do not push the chicken down into the rice. A smaller 3 to 4 pound chicken works best so the rice does not overcook before the chicken is done, because nobody came here for chicken porridge.

Step 5 Cover the Dutch oven with a lid and bake for 1 hour.

Step 6 Remove the lid and bake for another 45 minutes, or until the chicken is golden and reaches 165°F in the thickest part of the breast and thigh. If the chicken is closer to 4 pounds, it may need a little longer.

Step 7 Remove the pot from the oven and let the chicken rest for 10 to 15 minutes before slicing.

Step 8 Transfer the chicken to a cutting board. Fluff the rice with a fork, taste, and add more salt and pepper if needed. Slice the chicken and serve it with the rice, vegetables, and fresh parsley.

Troubleshooting One Pot Whole Chicken with Rice

Why is my rice mushy?
The rice can turn mushy if the chicken is too large, the rice is too soft of a variety, or there is too much liquid in the pot. For best results, use a 3 to 4 pound chicken and long-grain white rice. Avoid instant rice, quick-cooking rice, jasmine rice, and short-grain rice because they can soften too much while the chicken bakes.

Why is my chicken not done yet?
A larger chicken will take longer to cook. Keep baking until the thickest part of the breast reaches 165°F. If the top is getting too dark before the chicken is done, loosely cover it with foil and continue baking.

Why is there too much liquid in the pot?
Whole chickens release juices as they bake, so some extra liquid is normal. After removing the chicken, fluff the rice and let it sit uncovered for a few minutes. The rice will continue to absorb some of the liquid as it rests.

How do I keep the chicken skin from getting soggy?
Bake the chicken covered first so everything cooks through, then remove the lid for the last 25 to 35 minutes. This helps the skin brown while the rice finishes underneath, because apparently dinner needs strategy now.

One Pot Whole Chicken with Rice FAQs

More Chicken Dinner Ideas

Looking for more chicken dinner inspiration? Try these:

If you tried this One Pot Whole Chicken with Rice or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!