Donna J
Posted 06/06/2013 at 9:01 AM | Permalink
That looks yummy Robin!
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Julie BrittainPosted 01/11/2015 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 01/21/2015 at 7:13 PM | Permalink
That should be fine!
Joyce Kinsey
Posted 06/06/2013 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!
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Cara
Posted 06/07/2013 at 10:37 AM | Permalink
Making this tonight!
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Biz
Posted 06/10/2013 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!
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Dawn
Posted 06/16/2013 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.
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amgogo
Posted 06/21/2013 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.
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- Robin Sue
Posted 06/22/2013 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!!
Barbara
Posted 06/22/2013 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.
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- Robin Sue
Posted 06/22/2013 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!
Lori
Posted 07/06/2013 at 1:16 PM | Permalink
Looks perfect yummy and easy to boot.
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Chris
Posted 07/20/2013 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!
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M
Posted 07/27/2013 at 7:28 PM | Permalink
Thanks so much – added a pinch of curry and chickpeas – this will become a regular for us!
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Lori
Posted 08/03/2013 at 1:16 PM | Permalink
Hi I don’t have a Dutch oven could I use a roster or a crock pot? Thanks
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- Robin Sue
Posted 08/05/2013 at 5:09 PM | Permalink
Yes you can use either, but I am not sure of the time frame for each.
Melyssa
Posted 08/31/2013 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!
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Lauren
Posted 09/22/2013 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!
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Susan Jolley
Posted 10/09/2013 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!
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Lola K.
Posted 10/16/2013 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.
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- Robin Sue
Posted 10/16/2013 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!
- Lola K.
Posted 12/10/2013 at 9:15 PM | Permalink
Wow! I didn’t know you could do that with rice! I will definitely be doing this.
Jocelyn
Posted 12/03/2013 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.
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- Robin Sue
Posted 12/04/2013 at 8:35 AM | Permalink
I think it would work out fine. Enjoy!
brianne
Posted 01/23/2014 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.
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Michelle P
Posted 03/22/2014 at 4:23 PM | Permalink
Using your recipe to christen my new Le Creuset Dutch Oven!
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- Robin Sue
Posted 03/23/2014 at 10:52 AM | Permalink
Awesome!! Hope you liked it!
Olivia
Posted 05/05/2014 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!!
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- Robin Sue
Posted 05/06/2014 at 6:42 PM | Permalink
Thank you!! SO happy y’all liked it!
Rebecca
Posted 06/16/2014 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?
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- Robin Sue
Posted 06/17/2014 at 10:58 AM | Permalink
Lemon gives it a fresh springy, summery lemon flavor.
sammie
Posted 08/23/2014 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???
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- Robin Sue
Posted 08/26/2014 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!
sammie
Posted 08/23/2014 at 10:54 PM | Permalink
this is a five star for sure
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Jessica
Posted 10/02/2014 at 7:35 PM | Permalink
I made this for dinner tonight and it was great! I did this with a pack of chicken thighs and did a little salt n pepper, garlic and onion powder, and a little celery salt for seasoning. The rice that was around the edges and at the bottom of them pan had a little extra browning and crispiness to it that made it even better. I bet this recipe would well to all kinds of seasoning combinations!
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Sabrina
Posted 10/31/2014 at 9:52 PM | Permalink
No one has mentioned all the fat from the skin soaking in the rice. When I roast a chicken there is a LOT of fat that drained off. All that fat must be in the rice. Does it seem smothered in grease?
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- Robin Sue
Posted 11/03/2014 at 4:46 PM | Permalink
Yes the fat does go in the rice just like it would in a rice pilaf. I used a cage-free little bird that didn’t have much excess fat. So it will depend on the size of the bird too. Hope you try it.
Chansophiak Kruoch
Posted 11/12/2014 at 1:58 AM | Permalink
Do I have to use an actual Dutch Oven? Or can I use a pot or the pot from my slow cooker that is stove top safe?
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- Robin Sue
Posted 11/12/2014 at 8:56 AM | Permalink
You do want to use something heavy and oven safe. So I think your slow cooker pot will work.
