One-pot whole roasted chicken with spanish rice and veggies

Step by Step

Step 1

Preheat the oven to 400ºF. Transfer the chicken to a baking sheet and pat the chicken dry with paper towels.

Step 2

Add 3.5 teaspoons salt, cumin, chili powder, paprika, and brown sugar to a bowl and mix until combined.

Step 3

Season the whole chicken with the spice mixture and massage the spices all over the chicken. Set aside and let the chicken rest for 15 minutes at room temperature.

Step 4

Heat the avocado oil in a large Dutch oven over medium/high heat. Transfer the chicken breast side down to the oil and brown the chicken for 4-5 minutes on each side. The idea is to brown the chicken to create a delicious flavor.

Step 5

Remove the chicken from the Dutch oven and deglaze the pan with ½ cup of broth. Scrape the brown bits from the bottom of the pot. Add the onion to the pot and season with salt. Saute for 2-3 minutes.

Step 6

Add the garlic to the pot and saute for an additional minute or until fragrant.

Step 7

Transfer the chicken back to the pot, breast-side up, and pour the remaining chicken broth into the pot and cover. Place the Dutch oven in the oven and bake for 25 minutes.

Step 8

Remove the chicken from the oven and uncover the pot. Carefully pour the Spanish rice and peppers and onions into the pot and gently stir the onions and peppers together. Press the rice down into the liquid and be sure the rice is covered in liquid.

Step 9

Cover and bake for an additional 25 minutes or until the liquid is absorbed, the rice is cooked, and the chicken has an internal temperature of 165ºF.

Step 10

Remove the chicken from the oven when the rice is cooked. If there is still a bite to the rice, add ½ cup more of chicken broth to the pot, cover and bake for an additional 5-7 minutes.

Step 11

Remove from the oven and let the chicken rest for 5 minutes before serving.

Step 12

Serve with fresh cilantro and a squeeze of lime.

Tips and Warnings

This recipe was tested with approximately a 3.8-lb. chicken.
You can use any boxed Spanish rice of your preference. We used Zatarains.
For the ease of a one-pot meal and less cleanup, we used frozen, chopped peppers, onions, and corn. Feel free to use freshly chopped peppers and corn.

Ingredient

Whole chicken

35.25 lbs 35.25 lbs
Fresh

2 tablespoons 2 tablespoons
Chicken broth

8280.59 ml 289.82 fl. ozs
Chili powder

9.86 ml 0.35 fl. ozs
Ground cumin

9.86 ml 0.35 fl. ozs
Medium white onion

1 1
Fresh lime juice

1 1
Avocado oil

29.57 ml 1.03 fl. ozs
Whole chicken

15.99 kg 35.26 lbs
Ground paprika

4.93 ml 0.17 fl. ozs
Light brown sugar

4.93 ml 0.17 fl. ozs
Sea salt

19.72 ml 0.69 fl. ozs
Fresh

29.57 ml 1.03 fl. ozs
Frozen peppers

2 cups 473.18 ml
Garlic

5 pcs 5 pcs
Zatarains spanish rice mix

14 oz 396.89 g

Amount Per Serving
	Calories	690 kcal
	Carbohydrates	48 g
	Protein	45 g
	Fat	35 g
	Fiber	4 g
	Sugar	4 g

View nutrition facts

One-pot whole roasted chicken with spanish rice and veggies

Summary