Chicken and Rice One Pot - A juicy & succulent roast chicken with a garlicky spiced butter, golden crispy skin on a bed of buttery rice, made in one pot for ease. The rice absorbs the chicken stock as it cooks and the edges get crisp, making it the most delicious rice ever!
Chicken and Rice One Pot
This chicken and rice recipe is a favourite of mine because it’s an easy dinner that is mostly hands off, quick to prepare and the results are delicious. I make mine in a casserole pot that I got from Sainsbury's.
Ingredients
Here’s what you need:
- Skin on, whole Chicken or you can use Skin on or Skinless Thighs because they take the same amount of time to cook as the rice.
- Uncooked white rice – Long grain/Plain or Short Grain rices work fine as will Brown Rice. For Brown Rice, you will need to add more water or stock.
- Stock – A good Chicken Stock cube or pre made Stock.
- Butter, Garlic & Spices – Create a delicious flavoured Chicken.
How to make Chicken and Rice One Pot
Lower temperature to 200 C/Gas Mark 6. Place Chicken on top. Close lid and cook for 30 minutes.
Remove lid and cook for a further 10 minutes uncovered. You may need to crank the heat up to get the skin golden.
Rest 10 minutes.
What to serve with this Chicken and Rice
This is delicious served with a big leafy salad or Home Made Aunt Bessie Style Roast Potatoes and Yorkshire Puddings.
Make Ahead
This Chicken and Rice keeps well in the fridge in an airtight container for up to 3 days.
More Roast Chicken Recipes:
Preserved Lemon, Cumin and Thyme Roast Chicken
**If you make this recipe, please rate/comment/dm us. We love to hear from you. Safira x
Chicken and Rice One Pot
Ingredients
Whole Chicken with flavoured Butter
- 1.5 Kg Whole Chicken Giblets removed
- 70 g Butter
- 1 teaspoon Paprika I like Smoked
- 4 Garlic Cloves Crushed
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- 1 teaspoon Chilli Powder
- ½ teaspoon Turmeric Powder
- 1 tablespoon Garam Masala
- Salt & Pepper
- 2 tablespoon Coriander leaves and stems Chopped
- 1 Lemon Juice and Zest
Rice
- 250 g Rice 600
- 3 tablespoon Fried Onions Optional
- 600 ml Chicken Stock
Instructions
- Take the chicken out of the fridge 30 minutes before cooking.
- Preheat oven to 220C/Gas Mark 7. Put shelf in the middle.
- Mix together Butter ingredients - Butter, Paprika, Garlic, Coriander, Cumin, Chilli, Turmeric, Garam Masala, Salt & Pepper, chopped Coriander, Zest and Juice.
- Loosen Skin and push butter under skin and add a little on top. Tie legs and season all over.
- Place Chicken in casserole and cook for 25 minutes, uncovered.
- Remove Chicken from casserole and add Rice, Onions and Stock.
- Lower temperature to 200 C/Gas Mark 6. Place Chicken on top. Close lid and cook for 30 minutes.
- Remove lid and cook for a further 10 minutes uncovered. Rest 10 minutes. You may need to crank the heat up to get the skin golden.
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