Description
A flavorful whole chicken stuffed with savory rice, herbs, and spices, perfect for a family dinner or special occasion.
Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 2 cups cooked rice (white or brown)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 4 tablespoons butter, melted
- 1 cup chicken broth
- Olive oil for rubbing the chicken
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion, garlic, celery, and carrots, and sauté until softened, about 5-7 minutes.
- In a large bowl, combine the cooked rice, sautéed vegetables, thyme, rosemary, parsley, and season with salt and pepper. Mix well.
- Rinse the chicken under cold water and pat dry with paper towels. Rub the outside of the chicken with olive oil and season generously with salt and pepper.
- Stuff the chicken cavity with the rice mixture, packing it loosely. Use kitchen twine to tie the legs together and secure the stuffing.
- Place the chicken in a roasting pan and drizzle the remaining melted butter over the top. Pour the chicken broth into the bottom of the pan.
- Roast 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.
- Let the chicken rest for 10-15 minutes before carving. Serve the rice stuffing alongside the carved chicken.
Notes
- You can add other spices or herbs to the stuffing according to your preference.
- For added flavor, consider marinating the chicken in your favorite seasoning blend overnight.
- Prep Time: 15
- Cook Time: 115
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken with stuffing
- Calories: 450
- Sugar: 1
- Sodium: 500
- Fat: 25
- Carbohydrates: 20
- Fiber: 2
- Protein: 40