Description
A delicious and hearty rice-stuffed whole chicken recipe perfect for family dinners or special occasions.
Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Add rice to the skillet and stir for another 2 minutes. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until rice is cooked.
- Remove the skillet from heat and stir in thyme, rosemary, salt, and pepper. Allow the mixture to cool slightly.
- While the rice mixture cools, prepare the chicken. Remove the giblets and pat the chicken dry with paper towels.
- Stuff the rice mixture into the cavity of the chicken, packing it in gently. Tie the legs together with kitchen twine and tuck the wing tips under the body.
- Place the chicken in a roasting pan and season the outside with salt and pepper.
- Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- Garnish with fresh parsley and serve with the remaining rice stuffing.
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 1
- Sodium: 150
- Fat: 14
- Carbohydrates: 30
- Fiber: 2
- Protein: 25
- Cholesterol: 90
Keywords: rice-stuffed whole chicken, stuffed chicken recipe, roasted chicken with rice, whole chicken recipe, family dinner recipe