One-Pot Whole Roasted Chicken and Rice
Cooking a whole chicken with rice in the oven makes for a fun and cozy meal that is also fantastic for entertaining. You need an oven-safe pot that is large enough to accommodate the chicken – a 6-quart Dutch oven works well, for instance. The rice cooks in the same pot as it soaks up a turmeric- and saffron- stained broth. Just make sure that the rice grains are fully immersed in the liquid. This is not a dish where the chicken skin is meant to be crispy, but do take care not to pour the water on top of the chicken when adding it; drizzle in the water from the sides of the pot instead. Serve with a tangy arugula salad or a side of fresh herbs, like mint and basil.
Source: Only Recipes
Ingredients
- Small pinch saffron threads
- granulated sugar
- whole chicken, trimmed of excess fat
- Kosher salt and black pepper
- extra-virgin olive oil
- large yellow onion, finely chopped
- large garlic cloves, chopped
- teaspoons ground turmeric
- white basmati rice, rinsed and drained
- tablespoons lemon juice
- Green herbs, such as parsley or cilantro, as garnish