Roasted Rice Stuffed Whole Chicken Recipe – Turkey Special
Roasted rice-stuffed whole chicken is a savory, comforting dish that brings together tender, flavorful chicken with a fragrant rice stuffing, creating a perfect balance of textures and tastes. The rice is cooked with aromatic herbs, spices, and sometimes vegetables, absorbing all the delicious juices from the chicken as it roasts to golden perfection. This dish is ideal for a family dinner or special occasion, offering a hearty and satisfying meal that pairs beautifully with a side of roasted vegetables or a light salad. The crispy skin and juicy, flavorful meat, combined with the herbed rice, make this roasted chicken a true crowd-pleaser.
- 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:
Rice Variations:You can substitute the rice with other grains like quinoa, couscous, or wild rice for a different texture and flavor profile. Adjust cooking times if needed for these alternatives.
Stuffing Options:The rice stuffing is versatile, and you can add sautéed mushrooms, cooked sausage, or diced apples for extra flavor and texture. Just ensure that the stuffing ingredients are pre-cooked before adding to the chicken.
Basting:Basting the chicken with its juices while roasting helps achieve a golden, crispy skin. You can baste every 30 minutes or so, but be careful not to overdo it, as opening the oven door too frequently can reduce the roasting temperature.
Stuffing Safety:It’s important to check that the stuffing reaches a safe temperature (165°F / 75°C) to avoid any risk of foodborne illness. You can use a thermometer to check the stuffing inside the chicken, especially if you’ve packed it tightly.
Make-Ahead Tip:The rice stuffing can be prepared ahead of time and stored in the refrigerator for up to a day. Simply stuff the chicken just before roasting.
