Delve into a heartwarming fusion of robust flavors with this oven-roasted Whole Chicken with Spanish Rice and Veggies; a delightful one-pot wonder that ensures every bite is seasoned to perfection.
This recipe is a game-changer! It’s all about getting that juicy roasted chicken and zesty rice together in one pot, with minimal cleanup. Plus, we’re giving a nod to convenience with boxed rice and frozen veggies, so you get max flavor with way less effort. It’s old-school taste with today’s busy-cook vibe.
One of our most popular chicken recipes on Fit Foodie Finds is our classic chicken and rice recipe. This recipe was born out of or love for one-pot meals, a spin-off of the classic chicken and rice recipe, and our love for flavor.
What’s in this one-pot chicken recipe?
- Whole Chicken: The centerpiece! When roasted, this chicken gets incredibly tender and succulent, soaking up all the amazing flavors.
- Zatarains Spanish Rice Mix: An instant flavor booster. This rice mix brings zest and flair to the dish without needing a ton of additional spices.
- Avocado Oil: A healthier and more flavorful alternative to regular cooking oils. It handles heat well and gives the chicken a nice brown crust.
- Frozen Pepper, Onion, and Corn Mix: A genius hack for adding texture, color, and veggie goodness without the fuss of chopping everything up.
- Fresh Cilantro and Lime: These give the finishing touch with their fresh burst of flavor, brightening up the whole dish.
The Great Jones “The Dutchess” is our favorite Dutch oven for every day cooking. It’s great for one-pot meals, soups, and more!
Substitutions & Variations
- Zatarains Spanish Rice Mix: If you can’t find Zatarains or prefer another type, any boxed rice mix with a similar flavor profile can work. Or make your own using white rice seasoned with tomatoes, bell peppers, and your favorite spices.
- Avocado Oil: Can’t find avocado oil? Olive oil or even canola oil can work as a replacement. Just keep in mind the potential flavor differences.
- Frozen Pepper, Onion, and Corn Mix: If you’ve got fresh veggies lying around, go ahead and use those! Fresh bell peppers, onions, and corn kernels would be amazing. Alternatively, other frozen mixed vegetables like a stir-fry mix can work in a pinch.
- Fresh Cilantro and Lime: If cilantro isn’t your thing (or someone says it tastes like soap!), you can use fresh parsley. For the lime, lemon is a good alternative, but remember it’s a tad stronger, so adjust to taste.
What if my chicken isn’t fully cooked?
If your chicken isn’t fully cooked to 165ºF then cover the Dutch oven and let it cook for an additional 10-15 minutes. The larger the whole chicken, the longer the dish will need to cook.
Can I add more vegetables to this recipe?
Yes, you can add different vegetables to this recipe. Chopped carrots, potatoes, and mushrooms are great options. Just be sure all of the vegetables are chopped into bite-sized pieces.
Divide into Smaller Portions: If you have a significant amount left over, consider dividing the dish into smaller portions to allow it to cool down faster. This can be done using shallow containers.
Use Airtight Containers: Transfer the chicken and rice to airtight containers. This will help prevent moisture loss, which can affect the texture and flavor, and also prevent contamination from other foods.
Storage Duration: Leftover cooked chicken and rice can be safely stored in the refrigerator for 3 to 4 days.
Cool Completely Before Freezing: Make sure the chicken and rice are entirely cool before transferring them to the freezer. Use freezer-safe bags or containers to store the chicken and rice. Remove as much air as possible from bags to prevent freezer burn.
Label and date your food before placing it in the freezer. The chicken and rice dish can last for up to 2-3 months.
Check it Out!
Our One-Pot Series features wholesome main meals made completely in one pot. They’re made with minimal ingredients and little effort but will get you big flavor and a delicious meal!
Whole Roasted Chicken with Spanish Rice
- 3.5-4 lbs. whole chicken
- 4 teaspoons sea salt separated
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon ground paprika
- 1 teaspoon light brown sugar
- 2 tablespoons avocado oil
- 3.5 cups chicken broth separated
- 1 medium white onion minced
- 5 cloves garlic minced
- 14 oz. Zatarains Spanish rice mix we used 2 boxes
- 2 cups frozen peppers onions, and corn (we used Birdseye brand, but any pepper/onion mix will work)
- 2 tablespoons fresh chopped cilantro
- Fresh lime juice
- Preheat the oven to 400ºF. Transfer the chicken to a baking sheet and pat the chicken dry with paper towels.
- Add 3.5 teaspoons salt, cumin, chili powder, paprika, and brown sugar to a bowl and mix until combined.
- 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.
- 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.
- 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.
- Add the garlic to the pot and saute for an additional minute or until fragrant.
- 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.
- 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.
- 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.
- 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.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
- Serve with fresh cilantro and a squeeze of lime.
Tips & Notes
- 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.
More One Pot Chicken Recipes
Photography: photos taken in this post are by Erin from The Wooden Skillet.