Whole Chicken and Rice

Super simple whole chicken and rice made in a single pot.

Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings

1 whole chicken
4 cups chicken stock I used broth from chicken soup I made the previous day
2 cups of rice I used long grain rice
vegetables of choice - carrots zucchini, summer squash, or celery all work well
fresh herbs of choice - I used bay leaves oregano, thyme & parsley. You can substitute dry herbs.
butter
salt & black pepper for seasoning

Place uncooked rice at the bottom of your roasting dish.
Grate your vegetable of choice and sprinkle over the rice.
Cover rice & vegetables with chicken broth, so that it's just submerged under the surface. Add herbs & stir the mixture together.
Wash whole chicken & pat dry with paper towels. Season with a teaspoon of salt and a little bit of pepper.
Place whole chicken on top of rice & broth mixture.
Loosen some of the skin on top of the chicken and stuff with cubes of butter. You can't ever go wrong with butter, place as many cubes under the skin as you can fit.
Pre-heat your oven to 420 degrees F (220C)
Place the uncovered roasting dish in the preheated oven & cook for 20mins.
After 30mins, place the lid back on and continue cooking for another 30mins.
Check the internal temperature of the chicken. When it reaches 156-175F, uncover and roast for another 10mins or so until golden brown. If you want crispy skin, broil for a couple of minutes at the very end, being careful not to burn the chicken.
Your rice should be fully cooked and fluffy by now, if not, cover it back up and cook for another 10mins.
Take your roasting dish out of the oven. Cut up the chicken and serve over fluffy rice.

Adjust cooking time based on the type of rice you're using. Long grain & brown rice will need to cook for longer than white rice.
If you're using chicken from the grocery store, they're mostly similar in size. However, if you're using homegrown chicken, you might have to adjust the cooking time based on the size of your bird.
If the chicken cooks before the rice is fully done, you can always remove it from the pot, set it aside under tin foil, cover the baking dish, and continue cooking the rice in the oven until fully cooked & fluffy.
You can get creative with the seasonings! I list the fresh herbs I used below, but you can season with other things like garlic cloves, garlic powder, onion powder, Italian seasoning, etc.