Roasted Chicken with Rice Stuffing
This recipe is perfect for any holiday! If you're looking for a delicious, flavorful dish to accompany your holiday meal, this is it. You're all set to enjoy delicious, healthy, and inexpensive roast chicken! . If you're serving it to guests, keep the extra rice for another meal! This is a great way to prepare a delicious roasting day.
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Servings: 4 servings
Calories: 414kcal
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Equipment
Ingredients
- 1 whole chicken
- 3 ½ cups chicken broth with a little salt
- 1 large onion white or yellow, chopped
- Celery chopped
- 1 ½ cups rice long-grain variety
- ½ cup figs and apricots dried, chopped
- ½ tsp. thyme fresh
- 2 tbsp. lemon juice freshly squeezed
- ¼ tsp. ground black pepper
- Olive oil
Optional ingredients
- 1 ½ tbsp. pine nuts roasted
- 1 garlic clove minced
Instructions
- Bring your oven into a 375⁰F heat.
- Put a pot over medium-low heat and pour into it 3 cups of liquid chicken broth, chopped onions and celery. Cover the broth and cook for about 5 minutes.
- Put the rice, thyme and apricots into the broth and cover again. Leave it be until all the liquid has seeped through the rice.
- Get your whole chicken and rub it with 1 tsp. of lemon juice(put the remaining 1 tsp. aside), pepper.
- Get the rice stuffing and shove it inside the chicken.
- After stuffing the chicken bring the back legs of the bird together and tie them with a decorative bow.
- Lay the chicken on a lightly greased rack in the roasting pan with its breast side exposed upwards.
- Roast the bird for about an hour (or 1 hr. and 15 mins.) but check on it from time to time.
- If you have extra stuffing, put it in a casserole and cook with the chicken for the last half hour of the roasting process.
- Remove both the chicken and stuffing casserole from the oven and let it cool down for 15 minutes.
- Pour the remaining 1tsp. of lemon juice over the chicken and drizzle some olive oil.
- Serve the stuffed roasted chicken with salad such as steamed broccoli rabe or any green salad.
- roasted chicken with salad
Notes
- If you opt to cook with the optional ingredients, be sure to sauté them first in oil before pouring the broth.
- Don’t stuff the bird’s cavity with too much rice as the air can’t circulate within and can reach the right temperature easily.
Nutrition
Serving: 1g | Calories: 414kcal | Carbohydrates: 31.7g | Protein: 42.5g | Fat: 12.1g | Saturated Fat: 4.5g | Polyunsaturated Fat: 1.4g | Trans Fat: 2.4g | Cholesterol: 178.8mg | Sodium: 219.8mg | Sugar: 0.5g
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.