Roast Chicken with Rice and Pine Nut Stuffing
Elevate your dinner table with this irresistible Roast Chicken with Rice and Pine Nut Stuffing—a showstopping centerpiece that’s bursting with flavor and perfect for any occasion. This recipe combines a golden, herb-buttered whole chicken with a fragrant and savory stuffing made from fluffy white rice, toasted pine nuts, garlic, and fresh parsley, seasoned to perfection with oregano and a splash of chicken broth. The chicken is roasted to tender, juicy perfection, while hints of zesty lemon and paprika add a touch of brightness and warmth. Ideal for holiday feasts or cozy family dinners, this dish is as impressive as it is comforting. Serve with the flavorful stuffing on the side for a meal that’s guaranteed to delight every palate.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece Whole chicken
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 3 Garlic cloves, minced
- 1.5 cups Cooked white rice
- 0.25 cup Pine nuts
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 0.5 cup Chicken broth
- 1 Lemon, halved
- 2 tablespoons Butter, melted
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels and set aside.
In a small bowl, mix together 1 tablespoon of olive oil, salt, black pepper, and paprika. Rub this mixture all over the chicken, ensuring even coverage.
In a medium skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the pine nuts and toast them for 2-3 minutes, stirring frequently, until golden brown.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
In a large bowl, combine the cooked rice, toasted pine nuts, garlic, parsley, oregano, and chicken broth. Mix well to ensure the stuffing is moist but not overly wet.
Stuff the cavity of the chicken with the rice and pine nut mixture. Do not overfill. Secure the cavity opening with kitchen twine or toothpicks.
Place the chicken in a roasting pan. Squeeze the juice of one lemon half over the chicken and place both lemon halves in the pan for added flavor.
Brush the melted butter over the chicken for a crisp and golden skin.
Roast the chicken in the preheated oven for approximately 90 minutes, or until the internal temperature of the thickest part of the chicken (not touching bone) reaches 165°F (74°C). Baste occasionally with the pan juices.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the roasted chicken with the rice and pine nut stuffing on the side and enjoy!
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 3.5 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 130 mg | 10% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 970 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
