One-Pot Whole Roasted Chicken and Rice Recipe (2024)

Has anyone adapted this for using boneless, skinless thighs?

How about brown rice vs. basmati? Does it matter? Need whole grain options.

This is a joy to cook and satisfyingly delicious to eat as an Autumn dinner. (I live in Tasmania.) I added diced carrots, corn kernels and peas to the rice for extra colour and basically so I didn’t need to cook extra vegetables. That made it a total dinner in a pot. Absolutely yum. Next time I might even add a cinnamon stick and a cardamom or two to add more spice.

We added thyme and rosemary sprigs inside the chicken. By mistake, I added the rice before the first 50 minutes in the oven. After adding a half-cup of chicken broth, the rice turned out almost like risotto. The rice and chicken were delicious.

This recipe is perfectly marvelous. To avoid dousing the chicken with water, trying adding the water through a funnel.

Excellent recipe that is fun to make. For a 4.5 lb chicken, the dark meat was delicious but white meat dry. I’ll try this again with all dark pieces. I added golden raisins which were a nice contrast to the spices. Next time I’ll also add pine nutsI forgot that tumeric stains fingernails and skin. Either wear gloves while handling the turmeric rub or use baking soda lemon to remove the stain.

5 Teaspoons, not Tablespoons. 5 Tbs would be 15 tsp, yikes

David, I have not however, if you are serving for 6 people as above I woud use two thighs per person which would get you to about the same amount of lbs. and then use the rest of the recipie. The only thing is that the thighs would not sit up very high so might get smothered a tad from the rice. I would use a large dutch oven and make sure you keep the rice to the sides as much as possible. Be sure the brown your thighs well before cooking. It should be fine and delicous

I've been making baked or stove top "chicken & rice" for years. I use chicken stock instead of water for additional flavor. Also I add sauteed carrots, celery, or whatever is handy to the mix.

Seriously the most innovative recipe idea I've seen in forever. Thank you Naz! Might do this for Eid next Sunday ... with a few embellishments .... stunning idea.

i did everything wrong, i didn't have an onion and it was still delicious!

I made this last night and it was very tender, flavorful, and moist. I used brown basmati rice, rinsed, then soaked it during the initial oven 50 minutes, then drained and added as with the white rice. Very nice.

Responding to David post and Sharon’s response, if using chicken thighs, I wonder if browning them, then taking them out, putting in the rice, saffron, hot water, and laying the meat on top would work — avoiding soggy meat and perhaps achieving a nice even pegao?

Made it for Sunday dinner. I was a little worried that the flavor would be too strong for my turmeric-suspicious spouse, but it was delicious. My chicken was about 3.5 lbs so I should have added the rice about 5 minutes earlier. As it was the meat just fell off the bone.

I don’t think that large pot will work. The rice would be spread out too thinly, and the liquid would evaporate more quickly so rice would probably stick and burn. The rice needs to be fully submerged. That’s why the 6-qt pot is specified.

Made this last night. I found it a bit greasy, but maybe I used too much oil (though I followed recipe) or the chicken was extra fatty (was a nature’s promise one)?The rice got mushy. Maybe I should have rinsed it just before adding to pot for final cooking, instead of rinsing it ahead of time and letting it sit? I added a bit of celery to the water/saffron water because I like it. Flavors were great!

This was tasty and easy to make. Followed recipe as written. The only minor problem for me was a used a large chicken & needed to keep it in the oven longer which made the rice a little too soft. I should have waited to put the rice in so that it only had that 30 mins that it needed to cook. Garnished with cilantro really added to the flavor.

I went in a slightly different direction. I used eight bone-in thighs and legs and browned them in a Dansk Købenstyle baker (transferring half to another pan). Otherwise, I followed the instructions, splitting the rest of the ingredients between the two pans. I also removed cover for about 10 minutes at the end to crisp up the skin. It came out great.

Cut back on the salt by half and add BTB Italian Herb Base to the water and skipped the garnish.

Made exactly following recipe and turned out fabulous! Rice is absolutely delicious.

This recipe was delicious, definitely no crisp skin obviously but the rice was amazing. I did find it hard to get the rice fully dry and so it was kind of soggy

Eating my leftovers for lunch while writing this. Delicious. I added carrots, ginger, and jalapeno to the onions. Dry brining chicken is a must even if you can do only a few hours. Next time will add more spices to the brine. Did 30 min with just chicken and 30 more with the rice, resulting in PERFECTLY COOKED rice and dark meat. The breast was pretty dried out. 50 min of cooking before adding rice would have been too much! Good technique that I will def use again.

This was outstanding. My only deviation was an extra clove of garlic. This will definitely be added to the rotation.

Great dish and I will definitely make this again. Agree that the dark meat turned out the best and will try with all thigh-leg quarters the next time. Maybe use some foil to raise them above the liquid. Rice was the best I have had in a long time. Recommend adding a couple whole chilis to cook with the chicken and discard when the dish is done. Gave perfect warmth to the dish.

Used chicken broth instead of water and added carrots and corn with the onions to sneak in more veggies. Seasoned chicken with Trader Joe’s citrus garlic blend in addition to salt and pepper. Could have added 1/2 cup more rice after rounding up to 2 cups. Roasted with breast side down 50 minutes then flipped. Broiled on high with lid removed from Dutch oven for 5 minutes to crisp up the chicken and rice on top before serving.

This did not work out for me. Those 5-7 teaspoons of salt were too much. I don't know if this is a roast chicken, really, or a steamed chicken. It tasted somewhat like the rotisserie chickens I get at Giant. I loved the rice. There also may have been problems with the chicken. It was sold as Bell & Evans for $20, but I'm suspicious.

I subbed in chicken broth in place of water but otherwise left the recipe the same. This turned out super yummy and 10/10 I would make this again.

Absolutely delicious as done, and so very easy to. A keeper…

I used basmati rice and used 3 and 1/4 c of water, came out great! This is an outstanding recipe.

I used this recipe for my first attempt at cooking a whole chicken and served to friends. I followed the recipe almost exactly but i did add carrots to the onion mixture. The dish turned out delicious and so tender, the rice was to die for. Green salad on the side is a must.