Roasted Chicken Rice
Elevate your dinner table with the irresistible pairing of juicy Roasted Chicken and aromatic Basmati Rice in this comforting recipe. Perfectly seasoned with olive oil, garlic, rosemary, and a hint of zesty lemon, the whole chicken is roasted to golden perfection, delivering moist, flavorful meat with every bite. Paired with a buttery rice pilaf simmered in chicken broth and infused with sautéed onions, carrots, and a fragrant bay leaf, this dish is a harmonious blend of richness and freshness. Whether you're serving it for a family gathering or a cozy weeknight meal, this hearty yet elegant combo is a guaranteed crowd-pleaser. Ready in just over an hour and packed with homey goodness, it's the ultimate one-pan delight that seamlessly combines a succulent protein with a vibrant side.
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 3 tablespoons olive oil
- 1 whole lemon
- 6 whole garlic cloves
- 2 sprigs fresh rosemary
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups uncooked basmati rice
- 4 cups chicken broth
- 2 tablespoons butter
- 1 medium, chopped onion
- 1 large, diced carrot
- 1 whole bay leaf
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels. Rub the entire surface and cavity with olive oil, salt, and black pepper.
Slice the lemon and crush 3 garlic cloves. Stuff the chicken cavity with lemon slices, crushed garlic, and rosemary sprigs.
Place the chicken on a roasting pan and roast for 1 hour, or until the internal temperature reaches 165°F (75°C). Baste occasionally with pan juices.
Meanwhile, rinse the basmati rice under cold water until the water runs clear. Drain well.
In a large saucepan, melt butter over medium heat. Add the chopped onion, carrot, and the remaining 3 crushed garlic cloves. Sauté until the onion is translucent.
Add the rice to the saucepan, stirring frequently for 2 minutes until lightly toasted.
Pour in the chicken broth and add the bay leaf. Bring to a boil, then reduce the heat to low and cover. Simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
Once the chicken is done, let it rest for 10 minutes before carving.
Fluff the rice with a fork and serve it alongside the roasted chicken.
Nutrition Facts
Calories |
2453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 7252 mg | 315% | |
| Total Carbohydrate | 347.5 g | 126% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 13.8 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 305 mg | 23% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2197 mg | 47% | |
*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.
