Imagine the tantalizing aroma of a perfectly roasted chicken wafting through your kitchen, mingling with the savory scent of seasoned rice and fresh vegetables. "Mom's Roasted Chicken and Rice" is not just a meal; it's a heartwarming dish that brings family together and fills the home with love. This classic American recipe is simple yet packed with flavor, making it the perfect choice for a cozy dinner or a special occasion. With just a few ingredients and a little time, you can create a culinary masterpiece that will have everyone asking for seconds. Ready to impress your loved ones with this mouthwatering dish? Read on to discover the secrets to making this unforgettable meal!
Ingredients
- 1 whole chicken (about 4 lbs)
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Remove giblets from the chicken cavity and pat the chicken dry with paper towels.
- Season the chicken inside and out generously with salt, pepper, and dried thyme. Ensure the entire surface is evenly covered.
- In a large roasting pan, spread the chopped onions, diced carrots, and celery across the bottom to create a flavorful base for the chicken.
- Place the seasoned whole chicken on top of the vegetable mixture, breast side up. Tuck the wing tips under the body to prevent burning.
- Pour the chicken broth around the chicken, being careful not to wash off the seasonings. The liquid should come about halfway up the sides of the vegetables.
- Spread the long-grain rice evenly around the chicken in the broth, ensuring it's submerged in the liquid.
- Cover the roasting pan tightly with aluminum foil, creating a sealed environment to help the rice cook and keep the chicken moist.
- Roast in the preheated oven for approximately 1 hour and 15 minutes, or until the chicken's internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Remove the foil during the last 15-20 minutes of cooking to allow the chicken skin to brown and crisp up nicely.
- Once done, remove from the oven and let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
- Serve the roasted chicken with the rice and vegetables, spooning some of the flavorful pan juices over the top.
Tips
- Choose the Right Chicken: Opt for a fresh, organic chicken for the best flavor. A 4-pound bird is ideal for this recipe, ensuring that it cooks evenly and remains juicy.
- Season Generously: Don’t skimp on the salt, pepper, and thyme! Generously seasoning the chicken inside and out will enhance the flavor, making every bite delicious.
- Prepare a Flavorful Base: The vegetables not only add nutrition but also create a delicious base for the chicken. Feel free to add garlic or bell peppers for extra flavor.
- Don’t Rush the Cooking: Allow the chicken to roast undisturbed for the first hour to ensure it cooks evenly. Removing the foil too early can result in a less crispy skin.
- Check for Doneness: Use a meat thermometer to check the chicken’s internal temperature. It should reach 165°F (74°C) at the thickest part of the thigh for safe consumption.
- Let It Rest: After taking the chicken out of the oven, let it rest for 10-15 minutes before carving. This step is crucial for juicy, tender meat.
- Serve with Pan Juices: Don’t forget to spoon the flavorful pan juices over the chicken and rice before serving. It adds an extra layer of deliciousness to your dish!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 120mg
