Super Simple ((One Pan)) Oven Roasted Whole Chicken + Rice

Super Simple ((One Pan)) Oven Roasted Whole Chicken + Rice

“What’s for dinner??” That’s the #1, most frequently asked question in all my 16+ years of motherhood. “What’s for dinner??” And I am here to tell you that at least one person is always disappointed with the answer. Unless I say “roasted chicken”. No kidding!

I used to take it personally until one day my mom encouraged me by saying “Emily, you know — you’re basically just feeding dogs. They have no idea what’s really good and what is in fact gross.” Hmmm….that’s right!

I can say, Sicilian Pizza is for dinner, or chicken and dumplings, or chili, or spaghetti, or ravioli, or chicken soup, or meatloaf and mashed potatoes, or chicken parmesan, or taco salad or pot roast ((I could keep going)) – and somebody will ask “do I have to eat it?” or “can I just have a sandwich?”.

But roasted chicken is the universal winner. Every single kid is practically giddy when they learn “roasted chicken is for dinner”. Because of that, we literally eat some form of roasted chicken at least two times per week.

This Oven Roasted Whole Chicken recipe is my new favorite because the entire dinner, sides and all, bakes together in one pan. SO SO EASY!

So here’s what you’ll need ::

  • a whole fresh chicken
  • whole carrots, shredded
  • celery ribs, finely diced
  • white onion, finely diced
  • 6 fresh sage leaves (optional)
  • uncooked white rice (NOT instant)
  • butter, cut into pats
  • salt + pepper
  • water

Start by preheating your oven to 350° and spraying an approximate 11″x17″x2.5″ roasting or cake pan with non-stick spray.

Pour rice evenly over the bottom of the pan.

Pour just enough water over the rice to BARELY cover the rice.

Add the shredded and diced veggies and sage leaves to the pan, sprinkling them evenly over the rice.

Place the chicken over the rice + veggies and then evenly place pats of butter atop the rice and chicken.

Sprinkle rice and chicken with salt and pepper and tightly cover the pan with foil.

Place the chicken and rice into the preheated oven and bake for approximately 90 minutes or until the internal temperature of the chicken (checked in the thickest part of the chicken — where the thigh meets the lower breast) reaches 165°.

For crispy skin, remove the foil (once the internal temperature of 165° is reached) and broil for 1-2 minutes or until skin is golden and crisp. (Keep a close eye on the chicken at this point – burning the chicken when broiling is SUPER easy to do)

Moist, flavorful chicken, perfectly steamed rice AND even some actual veggies tucked in for good measure. Even better than a simple, delicious dinner?? No complaints – no whining, just smiles and slurps. VICTORY.

Oven Roasted Whole Chicken and Rice

Prep Time: 10 Mins Cooking Time: 1 Hour 30 Mins Total Time: 1 Hour 35 Mins
 

Ingredients:

  • 1 whole fresh chicken, approximately 4 lb
  • 3 whole carrots, shredded
  • 6 celery ribs, finely diced
  • 1/2 medium white onion, finely diced
  • 6 fresh sage leaves (optional)
  • 2 1/2 c uncooked white rice (NOT instant)
  • 1 stick butter, cut into 12 pats
  • 1 1/2 t sea salt 
  • 1/2 t pepper
  • water to cover rice

Directions:

  1. Start by preheating your oven to 350° and spraying an approximate 11″x17″x2.5″ roasting or cake pan with non-stick spray.
  2. Pour rice evenly over the bottom of the pan.
  3. Pour just enough water over the rice to BARELY cover the rice.
  4. Add the shredded and diced veggies and sage leaves to the pan, sprinkling them evenly over the rice.
  5. Place the chicken over the rice + veggies and then evenly place pats of butter atop the rice and chicken.
  6. Sprinkle rice and chicken with salt and pepper and tightly cover the pan with foil.
  7. For crispy skin, remove the foil (once the internal temperature of 165° is reached) and broil for 1-2 minutes or until skin is golden and crisp. (Keep a close eye on the chicken, at this point burning the chicken when broiling is SUPER easy to do)
  8. Slice and serve.
 

Oven Roasted Whole Chicken and Rice

Prep Time: 10 Mins Cooking Time: 1 Hour 30 Mins Total Time: 1 Hour 35 Mins
Ingredients:
  • 1 whole fresh chicken, approximately 4 lb
  • 3 whole carrots, shredded
  • 6 celery ribs, finely diced
  • 1/2 medium white onion, finely diced
  • 6 fresh sage leaves (optional)
  • 2 1/2 c uncooked white rice (NOT instant)
  • 1 stick butter, cut into 12 pats
  • 1 1/2 t sea salt 
  • 1/2 t pepper
  • water to cover rice
Directions:
  1. Start by preheating your oven to 350° and spraying an approximate 11″x17″x2.5″ roasting or cake pan with non-stick spray.
  2. Pour rice evenly over the bottom of the pan.
  3. Pour just enough water over the rice to BARELY cover the rice.
  4. Add the shredded and diced veggies and sage leaves to the pan, sprinkling them evenly over the rice.
  5. Place the chicken over the rice + veggies and then evenly place pats of butter atop the rice and chicken.
  6. Sprinkle rice and chicken with salt and pepper and tightly cover the pan with foil.
  7. For crispy skin, remove the foil (once the internal temperature of 165° is reached) and broil for 1-2 minutes or until skin is golden and crisp. (Keep a close eye on the chicken, at this point burning the chicken when broiling is SUPER easy to do)
  8. Slice and serve.


In true show & tell form: "I am open for questions & comments"