Are you looking for a comforting, flavorful, and surprisingly easy weeknight dinner? Look no further! This whole chicken with rice recipe is a fantastic option for busy cooks seeking a healthy and delicious homemade meal. It’s a one-pan wonder, minimizing cleanup and maximizing flavor. Perfect for a family dinner or a cozy night in, this recipe is guaranteed to become a staple in your kitchen. Get ready to impress yourself and your loved ones with this simple yet satisfying dish!
Ingredients:
- 1 (3-4 pound) whole chicken
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup long-grain white rice
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions:
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Preheat your oven to 375°F (190°C). This ensures the chicken cooks evenly and the rice becomes perfectly fluffy.
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Prepare the vegetables: Finely chop the onion, carrots, and celery. Mince the garlic. Properly prepping your vegetables beforehand streamlines the cooking process.
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Season the chicken: Pat the chicken dry with paper towels. This helps the skin crisp up nicely. Rub the chicken generously with olive oil, salt, pepper, thyme, and rosemary.
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Sauté the vegetables: In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Assemble the dish: Place the seasoned chicken on top of the sautéed vegetables. Pour the chicken broth into the pot, ensuring the rice is submerged. Stir in the rice.
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Bake: Cover the pot tightly with a lid and bake for 1 hour and 15 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature of the chicken should reach 165°F (74°C).
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Rest and serve: Once cooked, remove the pot from the oven and let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Garnish with fresh parsley before serving.
Cooking Tips for Perfect Results:
- Choosing your chicken: Opt for a whole chicken that's free-range and organic for a richer flavor and better quality.
- Don't overcrowd the pot: Ensure the chicken has enough space in the pot to cook evenly.
- Check for doneness: Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C).
- Adjust seasoning to your taste: Feel free to add more herbs and spices to suit your preference. A dash of paprika or a bay leaf can add depth of flavor.
Variations:
- Lemon Herb Chicken: Add the zest and juice of one lemon to the chicken and broth for a brighter, citrusy flavor.
- Spicy Chicken: Include a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
- Vegetable Medley: Add other vegetables like potatoes, mushrooms, or zucchini to the pot along with the carrots and celery for a more substantial meal.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500 (depending on chicken size and serving size)
- Protein: High
- Fat: Moderate
- Carbohydrates: Moderate
This easy whole chicken with rice recipe is a perfect example of delicious, healthy, and quick dinner ideas. It's a complete meal in one pot, making it ideal for busy weeknights. Enjoy this flavorful and satisfying dish!