One-Pot Whole Roasted Chicken and Rice
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- Small pinch saffron threads (optional)
- Pinch granulated sugar (optional)
- 1whole (4- to 5-pound) chicken, trimmed of excess fat
- Kosher salt (such as Diamond Crystal) and black pepper
- ¼cup extra-virgin olive oil
- 1large yellow onion, finely chopped
- 2large garlic cloves, chopped
- 1½teaspoons ground turmeric
- 1½cups white basmati rice, rinsed and drained
- 2tablespoons lemon juice
- Green herbs, such as parsley or cilantro, as garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
705 calories; 40 grams fat; 10 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 8 grams polyunsaturated fat; 43 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 41 grams protein; 678 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 375 degrees. If using the saffron, bring 2 tablespoons of water to a boil and let stand for 2 minutes to allow the temperature to drop slightly as you grind the saffron. Using a mortar and pestle, grind the saffron with the sugar to a fine powder (you should have a scant ¼ teaspoon), then add the hot water, gently stir, cover and let steep until ready to use. This is the saffron water.
- Step 2
Pat the chicken dry with paper towels and season it generously all over (inside the cavity as well) with 5 to 7 teaspoons of salt, depending on the weight of your bird, and about 2 teaspoons pepper. If your chicken is smaller, adjust seasoning accordingly. (This can be done up to 24 hours in advance and the chicken kept in the refrigerator, uncovered. Take the chicken out of the refrigerator 30 minutes before cooking.)
- Step 3
In a large (6-quart) Dutch oven (or similar oven-safe pot), heat 3 tablespoons of olive oil over medium heat. Add the onion and cook, stirring occasionally, until golden, 7 to 9 minutes. Reduce heat to medium-low, sprinkle the onion with a little salt, add the garlic and cook until softened, 1 to 2 minutes. Add ½ teaspoon of turmeric and stir until fragrant, about 30 seconds. Turn the heat off and transfer the onion mixture to a small bowl. Don’t wash the pot.
- Step 4
Sprinkle the remaining 1 teaspoon of turmeric all over the chicken. In the same pot, heat the remaining 1 tablespoon of oil over medium-high, and carefully place the chicken breast side down in the pot. Cook the chicken on the stovetop until the breast side is golden, about 5 minutes. If the heat is too strong, reduce to medium. You’re not completely browning the skin, just getting some color on it. Very carefully, with the help of tongs and a wooden spoon, or using your hands, turn the chicken over and cook the back side until golden, another 5 minutes.
- Step 5
Scatter the onion mixture around the chicken, avoiding the top of the chicken, and pour 2½ cups water around the sides of the pot. (Do not pour the water over the chicken.) Bring to a quick boil, cover and place in the oven for 50 minutes.
- Step 6
Carefully remove the pot from the oven, and using a spoon, add the rice evenly to the liquid around the side of the pot. If any grains end up on top of the chicken or tucked into wings, gently scoot them into the liquid, otherwise they won’t cook properly. Drizzle the lemon juice and saffron water (if using) over the chicken, cover and place back in the oven for 30 minutes, until the chicken and rice are cooked through. Remove from the oven and let stand, covered, for 5 minutes before serving. Garnish with herbs, if using.
- Step 7
It’s best to carve the chicken right in the pot and serve along with the rice. But you can also gently lift the chicken out and place it on a board and carve.
Private Notes
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Cooking Notes
David Perry
Has anyone adapted this for using boneless, skinless thighs?
Susan Vogel
How about brown rice vs. basmati? Does it matter? Need whole grain options.
Denise
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.
Bob
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.
Rachel
This recipe is perfectly marvelous. To avoid dousing the chicken with water, trying adding the water through a funnel.
Karen Bush
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 nuts I forgot that tumeric stains fingernails and skin. Either wear gloves while handling the turmeric rub or use baking soda lemon to remove the stain.
Sharon
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
Rebecca Leong
5 Teaspoons, not Tablespoons. 5 Tbs would be 15 tsp, yikes
Jeanne
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.
Diana
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.
Clara
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.
may benatar
i did everything wrong, i didn't have an onion and it was still delicious!
knova999
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?
Nate
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.
Tracey
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.
Susan
This dish has beco.e a favorite. It always turns out well even though one needs to start at keast two hours before serving.
Ryan
I cut the salt in half, but it was still too much for us... also, I only had jasmine rice on hand and didn't think much of it - the rice ended up overcooked. Totaly my fault, adjust the cooking time if you're using anything other than basmati. Still delicious!
Peter T N
Just made it for the second time. Used chicken broth and added a whole red chili. With a 4 lbs chicken the cooking time should be reduced to 30 mins 20 mins for the rice. Soaking the basmati before adding it to the pot will reduce the cooking time.
P. G.
I added a bag of mixed veggies and used chicken stock instead of water. It was wonderful!
Elise
Would add pine nuts to the rice!
Mary Unangst
I added a bag of frozen mixed veg when I added the rice and beef bullion. And I did use jasmine vs. basmati since that’s what I keep on hand. Absolutely fantastic. I’ll make it again.
Hazi
Despite being habitually unable to follow a recipe as written, upon seeing this, I committed to do so. Undeniably simple and delicious. Served with a pomegranate fattoush salad which made for a lovely dinner with friends. Next time I think I'll add barberries with the rice! x x
Willow K
First time making one-pot roast chicken with rice instead of potatoes. Game changer. One of the tastiest recipes I’ve made so far from NYT. Don’t skip the saffron and lemon!
Anne
so good.....followed recipe exactly until the end and then I added some almond flakes and dried cranberries...rice was out of the world, chicken was moist....will make again and again I'm sure
kathleen knopoff
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
Janey
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!
Chris
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.
Elena
I found the chicken bland and the rice mushy
joey p
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.
rene
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.
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