One-Pot Whole Chicken with Rice (oven baked)
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!
Ingredients
- 1 whole chicken 3-4 pounds
- 2 cups long-grain uncooked rice
- 4 cups chicken broth
- 1 large onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and black pepper
- 2 tablespoons olive oil
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 375°F.
- In a large Dutch oven or oven-safe pot, add 2 cups long grain rice, and veggies. Season with salt and pepper and pour chicken stock over everything and mix.
- Rub the outside of the chicken with 2 tablespoons of olive oil, and season generously with salt, pepper, paprika, thyme, and rosemary.
- Nestle the chicken into the rice mixture.
- Cover the pot with lid or foil and place into preheated oven and bake for 1 hour and 30 minutes. Remove lid and bake for 15 more minutes or until internal temperature of chicken reads 165 degrees F.
- Remove from oven and let rest for 10 minutes.
- Garnish with fresh parsley, carve and serve!
Notes
Tips to making the most flavorful and tender chicken and fluffy rice:
- Generously season the chicken inside and out with a mix of salt, pepper, and your favorite herbs and spices. Allowing the chicken to sit with the seasoning for a while before cooking enhances the flavor.
- Add aromatics like fresh herbs (thyme, rosemary, bay leaves) and spices (paprika, cumin) to the rice and broth. This ensures every bite is packed with flavor.
- Use long-grain rice for a less sticky texture. Jasmine or Basmati rice are excellent choices for their aromatic qualities.
- Maintain a proper rice-to-liquid ratio. Generally, 1 cup of rice needs about 2 cups of broth, but this can vary slightly. Too much liquid can make the rice mushy, while too little can leave it undercooked.
- Cover the pot with a lid or tightly with aluminum foil to retain moisture. This ensures the chicken and rice cook evenly and stay tender.
- Ensure the chicken is fully cooked by checking the internal temperature, which should reach 165°F (74°C). Also, make sure the rice is tender and has absorbed all the liquid.
- Let the dish rest for about 10 minutes after baking. This allows the juices to redistribute in the chicken, making it juicier, and the rice to set properly.
- Place a few wedges of lemon into the cavity of the chicken, it infuses the meat with a subtle zesty flavor as it bakes.
- Garnish with fresh herbs like parsley, cilantro, or chives just before serving for a burst of freshness.