One-Pot Whole Roasted Chicken and Rice

One way to avoid dry white meat is to reverse the cook. In other word, first brown the bottom, then flip and brown the breast. Roast it breast down. The fat from the dark meats helps keep it moist. You can also put butter (not so healthy) inside the bird. I haven’t roasted a chicken breast up for 40 years. You can flip it back to breast up for presentation if that matters to you. Chopped up dried apricots added to the rice is lovely

I've made this 4 times in the last month or so. I always add veggies to the rice, carrot, zucchini , frozen peas, and squash...each time a different combo. I also add a cinnamon stick and a few cardamon seeds. I use stock instead of water. It is fabulous. Love the one pot, easy cleanup!

This has become a dinner staple. The first time my husband made it, I couldn’t believe it used water instead of stock. So flavorful! This time served with a cucumber salad with yogurt and herbs and some arugula. Great pairing.

I found the chicken bland and the rice mushy

Excellent as is, really. I thought for my taste, adding vegetables would distract from the deep flavor, simplicity and creaminess of this dish. Served with fennel, baby green, apple salad with Meyer lemon vinaigrette.

Maybe ditch the initial difficult browning, Assemble cooked onion spices, boiling water and rice and add to the pot post first cook. Then cover and cook through til rice is ready. Too many steps for a really simple dish.

Delicious...this has become a go to recipe. Simple...unbeatable. It is even better the next day...so I prepare it and have a relaxing day when we serve this dish.

Is it good if you make this ahead of time? How might you do it?

Made this with a organic chicken and the smaller than these chickens, but by reducing the cooking time to 30 minutes initially and then pulling it out adding rice for 30 more minutes and adding the fresh parsley and spinach for the last moment where it sits for five minutes made a delicious and beautiful dish!

We make this all of the time as written. I like the idea of a cinnamon stick but not certain thyme and/or rosemary would be the right fit but in fairness haven’t tried it.

This was amazing. I salted the bird in the morning and it really made a difference in flavor for me. For alterations, I shoved butter under the skin of the chicken and added carrots & peas to sushi rice.

Excellent recipe, tatsey, and easy - and for once my finished dish looked like the lovely recipe photo. A couple comments: - It was a little salty for my taste, so I'll use less salt next time. - I was worried that the chichen would stick to the pan during browning, but it didn't. - I added thawed peas to the pot during the resting period - Next time, I'll try brown rice per Diana's suggestion - White meat was great the first night, but leftovers a little dry. Not sure how to fix

Try it in the insta pot! Started on the stove top as instructed but in my instant pot pan, then after adding water did 30 min on high pressure, 10 min natural release, released remaining pressure and opened safely, added rice, 15 more min and quick release, turned out great! Only substantive change was a half a cup extra rice since it is a closed environment. Golden raisins were a nice extra touch, added at the same time as rice.

I used whole grain rice. We took the chicken out to rest and cooked the rice an extra 25 minutes on the stovetop. There is a lot of liquid in this recipe which could be cut back and still maintain the flavor. The end result was a beautiful golden chicken and an easy clean up although I worried about spilling tumeric and saffron on my countertop. My husband womnt eat onion a or garlic. i addeda lot of onion pow and garlic powder to the liquid.