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.

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

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

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.

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.

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!

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.

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’m confused about the saffron water. There are no directions for how much water to add to the saffron and sugar. I’m guessing that it isn’t much?

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.

Delicious! Goes great with a green vegetable on the side or arugula heaped on top. However, make sure you have a big enough pot. I was silly enough to try my 6 pound roaster in a 4 qt dutch oven, and now I have a mess at the bottom of my oven. Silver lining: if for some reason you don't want to put the pot back in the oven after adding the rice, a twenty minute simmer on the stove did just fine for me (as I tried to clear all the smoke from my apartment).

Made this almost exactly as written, but shaved cooking time of chicken to 30 minutes in the first phase and 25 in the second. I had a small chicken, 3 pounds, and even that amount of time was too much. Even the searing phase was too long as written - after a couple of minutes the residue at the bottom of the pan started to burn, so I flipped it sooner. The rice was delicious and flavorful. I sprinkled mint over everything at the end. Next time I’ll cut the cooking time down even more.

Use stock instead of water. I made the mistake of adding the rice with the broth. Cooked it for the recommended 50min anyway and it turned out totally fine. We even got some crispy rice around the edges which was delicious

It was pretty bland - but the recipe process was good.

As others suggested, I used chicken broth instead of water for extra flavor - the result was delicious!

Accidentally used orzo rather than rice. Still turned out great.

Excellent recipe. Used 3.5lb chicken, 2tsp salt for dry brine the night before. Added quartered onion and garlic cloves to the chicken cavity. Baked chicken for 30 minutes before adding the rice and baking for another 30 minutes. Baked the chicken breast side down for the first 30 minutes and flipped it when I took it out of the oven to add the rice; white meat turned out juicy. Finished under broiler 3mins. Added to rice: carrots, peas, 2 dried chilis, 1inch cinnamon stick, saffron. 5 stars.

This recipe was BOMB. I followed the recipe to the tee. Did not use the optional items. Our entire family loved it. And it was easy to make.

Delicious. The whole family gobbles it up. I love this recipe even as it is, if only for the rice. But the white meat is far too dry. I reduced the time in the oven by 20 minutes, and it's still way overdone. Next time, I'll reduce that first 50 minutes all the way down to 20 minutes (and keep the rice-cooking 30 minutes the same).

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.