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–+ servings
chicken with rice and corn in a skillet.
4.50 from 2 votes

Whole Roasted Chicken with Spanish Rice

Savor a one-pot delight with this oven-roasted Whole Chicken paired with flavorful rice and veggies; a meal that's as comforting as it is delicious.
Prep 15 minutes
Cook 50 minutes
Total 1 hour 5 minutes
Fat 35
Carbs 48
Protein 45
Yield 8

Ingredients

  • 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)

Toppings

  • 2 tablespoons fresh chopped cilantro
  • Fresh lime juice

Instructions

  • 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.
    a roasted chicken on a baking sheet.
  • 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.
    roasted chicken in a skillet on a white background.
  • 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.
    a pot of sauce with onions in it.
  • 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.
    a person pouring liquid over a chicken in a pot.
  • 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.
    a chicken in a pot of soup.
  • 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.
    a person is slicing a chicken and rice in a skillet.
  • 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.
    chicken with rice and corn in a skillet.

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.

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Nutrition Facts

Calories: 690kcal | Carbohydrates: 48g | Protein: 45g | Fat: 35g | Fiber: 4g | Sugar: 4g