Roasted Rice Stuffed Whole Chicken Recipe – Turkey Special
Experience the comfort of Roasted Rice Stuffed Whole Chicken with its aromatic rice stuffing bursting with herbs, nuts, and savory veggies. The crispy golden skin seals in juicy, flavorful meat, making this roast a standout centerpiece for any special occasion dinner. In just under two hours, you’ll have a show-stopping meal that effortlessly combines homestyle warmth with elegant presentation.
- Prep Time20 min
- Cook Time1 hr 15 min
- Total Time1 hr 35 min
For the chicken:
- 1 whole chicken (about 4-5 lbs)
- 2 tbsp olive oil or softened butter
- Salt and freshly ground black pepper (to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika (optional for color)
- 1 lemon, halved
- 3-4 sprigs of fresh thyme or rosemary (optional, for stuffing inside the chicken)
- 1/2 onion, peeled and halved (optional, for stuffing inside the chicken)
How to make Roasted Rice Stuffed Whole Chicken :
Prepare the chicken:Preheat the oven to 375°F (190°C). Remove any giblets from the chicken cavity and pat the chicken dry with paper towels. Rub the outside of the chicken with olive oil or butter, and season generously with salt, pepper, garlic powder, onion powder, and paprika. Stuff the cavity with the lemon halves, fresh herbs (like thyme or rosemary), and halved onion.
Prepare the rice stuffing:In a medium saucepan, melt the butter or heat the olive oil over medium heat. Add the chopped onion, garlic, celery, and carrot. Sauté for 5-7 minutes, until the vegetables are softened. Add the rice and stir for 1-2 minutes to lightly toast it. Pour in the chicken broth, add salt and pepper, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and stir in the chopped parsley, nuts, and dried fruit (if using).
Stuff the chicken:Carefully stuff the chicken cavity with the prepared rice mixture, packing it gently to fill the space. Use kitchen twine to tie the legs together and secure the cavity. Tuck the wings under the chicken to prevent them from burning during roasting.
Roast the chicken:Place the stuffed chicken breast-side up on a rack in a roasting pan. Roast for about 1 1/2 to 2 hours, or until the internal temperature of the chicken reaches 165°F (75°C) at the thickest part of the thigh. Baste the chicken with pan juices halfway through cooking for extra flavor and crispy skin.
Rest and serve:Once the chicken is fully cooked, remove it from the oven and let it rest for 10-15 minutes before carving. Serve the rice-stuffed chicken with any remaining rice on the side, drizzled with pan juices.
Recipe Notes:
To lock in flavor and texture, pre-cook vegetables for the rice stuffing (onion, celery, carrot) before combining with rice.
Baste periodically during roasting—every 30 minutes—with pan juices to enhance the crispy golden skin and rich taste.
Let the chicken rest before carving for 10–15 minutes—this ensures moist meat and prevents juices from running out.
