Chicken and Rice One Pot Dinner

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Like I said in my last post, BRK can get pretty warm in the summer, so yesterday I made my meal in one pot and served it along side a big fresh fruit salad and some roasted beets which I popped in the oven while the chicken and rice were roasting. It can’t get any easier than this! But here’s the rub: barely any leftovers as my family can go through one chicken in a meal- there are five of us, two of which are teens and a little girl who keeps right up with them. So I may try it one day with two chicken snuggled down in that pot. We’ll see how that goes.

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The first thing you want to do is season and sear your bird.  Here I am using a 3.5 pound cage-free little gal that I patted dry and rubbed with a garlic seasoning salt- Penzeys’ Sandwich Sprinkle to be exact.  Then I heated my 7 quart Dutch Oven and seared the bird on all sides and removed it to a pan to rest while I browned the rice and onion.

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To the same pot, I heated 4 tablespoons of olive oil and added 2 cups organic jasmine rice and a half of a chopped onion.  I stirred this occasionally until it was nice and browned. I then cut a lemon in half and placed one half inside the bird and the other with the rice.

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To the pot, add 4 cups of organic chicken broth or stock and stir. Now taste and season with salt and pepper- I added about 1 tsp. Kosher salt. Then add the chicken- breast side down, cover with the lid, and roast in a 350 degree oven for about 90 minutes or until the bird is done. Let rest for about 10 minutes, then remove bird, carve and serve with that delectable rice and all it’s chewy parts that have stuck to the side of the pot. Yum!

4.6 from 7 reviews
Chicken and Rice One Pot Dinner
Recipe type: Poultry, Dinner, Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
It can't get any easier than this.
  • 3.5 pound cage-free organic chicken
  • garlic salt for sprinkling
  • 4 tablespoons olive oil
  • 2 cups organic jasmine rice
  • ½ onion chopped
  • 1 lemon cut in 2
  • 4 cups organic chicken broth or stock
  • 1 tsp. Kosher salt
  • Pepper to taste
  1. Preheat oven to 350 degrees.
  2. Pat your chicken dry and rub with a garlic salt or your favorite salt spice blend.
  3. Heat a 7 quart or larger Dutch oven over medium heat and sear chicken on all sides until well browned. Remove to a plate to rest while the rice browns.
  4. In the same pot, add olive oil and heat. Then add rice and onion and brown well, about 15 minutes stirring occasionally.
  5. Add one half of the lemon to the rice and place the other inside the chicken.
  6. Add broth to the rive and stir, flavor with salt and pepper then add the chicken- breast side down.
  7. Cover and roast in your oven for 90 minutes or until the chicken is cooked through.
  8. Let rest at least 10 minutes before serving. Carve chicken and serve with rice.


  1. Posted June 6, 2013 at 9:01 AM | Permalink

    That looks yummy Robin!

    • Julie Brittain
      Posted January 11, 2015 at 12:40 AM | Permalink

      Definitely want to try this tomorrow! What due u think about using chicken thighs instead of a whole chicken?

    • Robin Sue
      Posted January 21, 2015 at 7:13 PM | Permalink

      That should be fine!

  2. Joyce Kinsey
    Posted June 6, 2013 at 3:18 PM | Permalink

    Love one dish meals. In the summer I am “not allowed” to use the oven because it heats up the house too much. Simple is great. This dish sounds yummy! I have learned to keep meals simple-that way I don’t get too upset when no one likes it. Making basic food-thanks for all the great ideas!

  3. Cara
    Posted June 7, 2013 at 10:37 AM | Permalink

    Making this tonight!

  4. Posted June 10, 2013 at 12:40 PM | Permalink

    I’ve never thought to cook rice with chicken like that before – love it! Hope you had a great weekend!

  5. Dawn
    Posted June 16, 2013 at 1:01 AM | Permalink

    Has anyone tried making that on the grill, I have a 4 burner one and if I turn off the 2 middle burners and keep the outside 2 on, it works like an oven. Just wondering? Really keeps the house from heating up.

  6. amgogo
    Posted June 21, 2013 at 2:21 PM | Permalink

    I made this the other night and it was delicious! The chicken was cooked perfectly (my first time roasting a whole chicken) and the rice was yummy. Super easy! I will definitely be making this on a regular basis. Thanks for the recipe.

    • Robin Sue
      Posted June 22, 2013 at 9:45 AM | Permalink

      Yay! So happy you liked it, and super honored that this was your fist time for roasting a whole chicken!! 🙂

  7. Barbara
    Posted June 22, 2013 at 3:55 PM | Permalink

    I wonder if you could make this in a slow cooker on the porch…..although being Florida I have air conditioning, so I don’t mind. And I wonder how it would taste with lime instead of lemon. Or an orange. I made a dish with oranges, chicken and rice in the pot the other day and the Hubster went nuts for it.

    • Robin Sue
      Posted June 22, 2013 at 4:28 PM | Permalink

      I think it could be made in the crockpot, but may miss out on texture? I think orange would be great!

  8. Posted July 6, 2013 at 1:16 PM | Permalink

    Looks perfect yummy and easy to boot.

  9. Chris
    Posted July 20, 2013 at 8:46 AM | Permalink

    I made this earlier in the week. Absolutely loved the convenience and the flavor of the chicken! Next time I will use less olive oil. With the bird roasting out juices and the skin, it just felt too oily. I actually came back to see if it meant 4 tsps instead of tbl oil? Otherwise, great!

  10. M
    Posted July 27, 2013 at 7:28 PM | Permalink

    Thanks so much – added a pinch of curry and chickpeas – this will become a regular for us!

  11. Lori
    Posted August 3, 2013 at 1:16 PM | Permalink

    Hi I don’t have a Dutch oven could I use a roster or a crock pot? Thanks

    • Robin Sue
      Posted August 5, 2013 at 5:09 PM | Permalink

      Yes you can use either, but I am not sure of the time frame for each.

  12. Melyssa
    Posted August 31, 2013 at 11:43 PM | Permalink

    I made this tonight for 5 of us. I used a 4 1/2 lb bird. Turned out awesome! This will be a staple in our house….now that I know the method I am excited to switch up the flavors! Thank you for sharing this…..definite winner!

  13. Posted September 22, 2013 at 9:21 PM | Permalink

    I just made this tonight! It came out deliciously perfect, I could not believe how wonderful. I made a few changes: used two small rock game hens instead of the large bird. Added lots of fresh garlic, turmeric, rosemary, oregano, and red pepper flakes. Added limes in addition to the lemons. I also used Basmati rice instead of Jasmine. I don’t have a ceramic pot that can go in the oven, so I used my black roasting pan – put it in the oven at 350 for one hour instead of the 90 mins. Sooooo incredible. Thanks so much for posting this!

  14. Susan Jolley
    Posted October 9, 2013 at 11:38 PM | Permalink

    Turned out delish! I did alter a bit to make the rice a little more flavorful. I added minced fresh garlic and deglazed the pot with white wine. Also squeezed some more lemon in the rice. My family said it was the best ever. Very simple flavor, but with the addition of garlic, white wine and more lemon, it was awesome!

  15. Posted October 16, 2013 at 3:09 PM | Permalink

    What do you mean by brown the rice? Does that mean you cooked the rice first or you fried it raw and then put it in the pot? This recipe looks great. I want to try it.

    • Robin Sue
      Posted October 16, 2013 at 3:39 PM | Permalink

      Yes you will brown rice in the same pot you used to sear the chicken. You will use raw rice and get it nicely browned, then follow the recipe from there. Once you add the liquid the rice will cook and plump up like normal rice but will be browned and a nice nutty flavor. Enjoy!

    • Posted December 10, 2013 at 9:15 PM | Permalink

      Wow! I didn’t know you could do that with rice! I will definitely be doing this.

  16. Jocelyn
    Posted December 3, 2013 at 10:44 PM | Permalink

    Could this recipe work in a 5 quart dutch oven? could the chicken be cut up? This recipe really appeals to me & I would love to give it a try but I only have a 5 quart dutch oven & buying a bigger le creuset is just not in my budget right now.

    • Robin Sue
      Posted December 4, 2013 at 8:35 AM | Permalink

      I think it would work out fine. Enjoy!

  17. brianne
    Posted January 23, 2014 at 10:27 PM | Permalink

    I made this tonight for dinner. Very good, but I will Only use the half a lemon in the chicken. It got too lemony and a bit bitter from it…and I agree with using less oil next time. I also had some trouble browning the chicken in the dutch oven….the bottom of the pan got dark…not the chicken. I will definitely be making this again though, just with a few tweaks.

  18. Posted March 22, 2014 at 4:23 PM | Permalink

    Using your recipe to christen my new Le Creuset Dutch Oven!

    • Robin Sue
      Posted March 23, 2014 at 10:52 AM | Permalink

      Awesome!! Hope you liked it!

  19. Olivia
    Posted May 5, 2014 at 9:30 PM | Permalink

    Robin, this has been a go-to for whole chickens in my house since I found it on Pinterest last year. We LOVE this, even my boys (2, 5, & 7) never complain when I serve this. We always use at least a 5# bird so we have extra and add about 20 minutes for cooking time (never had to alter any of the quantities). Leftovers make for awesome chicken and rice wraps the next day, burritos, or recently we used the chicken and rice as the staples for taco salad bowls! Such an awesome recipe and for a year now it has been in the two week menu rotation and we’ve yet to tire of it, Thank you!!

    • Robin Sue
      Posted May 6, 2014 at 6:42 PM | Permalink

      Thank you!! SO happy y’all liked it!

  20. Rebecca
    Posted June 16, 2014 at 9:58 PM | Permalink

    I made this with cubed chicken breasts. I didn’t use the lemon because I didn’t want a lemony taste. It was really delicious and my family loved it. Thanks for the simple and yummy recipe. Can you tell me how the lemon changes the flavor?

    • Robin Sue
      Posted June 17, 2014 at 10:58 AM | Permalink

      Lemon gives it a fresh springy, summery lemon flavor.

  21. sammie
    Posted August 23, 2014 at 10:52 PM | Permalink

    First of all this was absolutely deiicious.. but i used a 6 lb chicken and had to cooked it about 30 mins longer.. The rice tho good was really sticky and sort of mushy.. I used basmati so not sure if that is why.. is the rice supposed to be like this???

    • Robin Sue
      Posted August 26, 2014 at 11:28 PM | Permalink

      It does get soft and kind of crispy to around the edges. I think cooking rice is an art- sometimes its perfect and sometimes its a little off. But we love the flavor!

  22. sammie
    Posted August 23, 2014 at 10:54 PM | Permalink

    this is a five star for sure

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