Go Back
–+ servings
One Pot Whole Chicken with Rice

One Pot Whole Chicken with Rice

by Sylvia Hofer
This one pot whole chicken and rice recipe is oven-baked to perfection—juicy chicken, fluffy rice, and rich flavors in an easy, comforting meal!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Rest time 10 minutes
Total Time 2 hours 5 minutes
Course Main Course
Cuisine Mediterranean
Servings 6
Calories 567 kcal

Equipment

  • 1 Dutch oven or oven-safe pot

Ingredients
  

  • 1 whole chicken about 3 to 4 pounds
  • 2 tablespoons olive oil
  • 2 teaspoons salt or to taste
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 cups long grain white rice rinsed well
  • 3 ½ cups chicken broth
  • 1 onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 to 3 cloves garlic minced
  • Fresh parsley chopped, for garnish

Instructions
 

  • Preheat the oven to 375°F.
  • Pat the whole chicken dry with paper towels. Drizzle the chicken with olive oil, then season the outside and inside with salt, black pepper, paprika, thyme, and rosemary.
  • Add the rinsed long grain white 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.
  • Place the seasoned whole chicken breast side up on top of the rice mixture. Do not push the chicken down into the rice.
  • Cover the Dutch oven with a lid and bake for 1 hour.
  • 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. If the chicken is browning too quickly before it is fully cooked, loosely cover it with foil.
  • Remove the pot from the oven and let the chicken rest for 10 minutes before slicing.
  • 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.

Notes

  • Use a 3 to 4 pound whole chicken. A larger chicken may take too long and make the rice too soft.
  • Long grain white rice works best. Avoid instant rice, quick cooking rice, jasmine rice, and short grain rice.

Nutrition

Serving: 1servingvCalories: 567kcalCarbohydrates: 54gProtein: 29gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 98mgSodium: 1392mgPotassium: 449mgFiber: 2gSugar: 2gVitamin A: 3757IUVitamin C: 5mgCalcium: 56mgIron: 2mg
Tried this recipe?Let us know how it was!