One-Pan Chicken and Rice with Vegetables

Appetizing, rosy, juicy, for everyday life and holidays! Whole chicken with rice in the sleeve with vegetables can be served for lunch or dinner in a narrow family circle and for a holiday table. In this case, a side dish of mixed vegetables with rice is prepared together with the poultry, which will reduce cooking time and the housewife’s efforts.
cook time: 1h 40 min
Zoe Kendrick
One-Pan Chicken and Rice with Vegetables

Nutrition Facts (per serving)

232
Calories
17g
Fat
4g
Carbs
16g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground black pepper to taste
Vegetable oil 2 tbsp
Chicken 2 kg

Filling:

Garlic 2 clove
Salt to taste
Ground black pepper to taste
Rice 80 g
bell pepper 1 pc
Green pea 80 g
Corn 80 g

Recipe instructions

Step 1

Step 1
How to bake whole chicken with rice in the sleeve with vegetables? Nothing could be simpler. First, prepare the necessary ingredients for the filling. You can add or replace the vegetable part to your liking. You can also use ready-made frozen mixtures with rice and vegetables.

Step 2

Step 2
Rinse the rice thoroughly until the water runs clear. Then cook in boiling salted water until half cooked, about 10 minutes. Place the rice in a colander and cool.

Step 3

Step 3
Peel the bell pepper from seeds and stems and cut into small cubes.

Step 4

Step 4
Finely chop the garlic or pass it through a press.

Step 5

Step 5
In a bowl, combine rice, bell pepper, green peas, corn and garlic. Salt, pepper and mix everything.

Step 6

Step 6
Now prepare the chicken itself. You can use any weight of chicken. But keep in mind that the lighter the bird, the less filling you will need for stuffing. You will also have to adjust the baking time.

Step 7

Step 7
Wash the chicken, dry it and rub it inside and out with salt and pepper. Stuff the chicken tightly with the rice and vegetable mixture. If all the filling does not fit inside the bird, you can transfer the leftovers to a frying pan, add water to cover the contents of the frying pan and simmer until the rice and vegetables are ready.

Step 8

Step 8
To prevent the filling from falling out, prick the belly with toothpicks and tie the legs together with kitchen thread. To prevent the chicken from sticking to the bag, grease it with vegetable oil.

Step 9

Step 9
Place the stuffed bird in a roasting bag and tie the ends of the bag on both sides. Place the baking sheet in an oven preheated to 180°C for 1-1.5 hours, periodically turning the baking sheet to ensure even baking of the bird. The exact time will depend on your oven and the size of the chicken.

Step 10

Step 10
To obtain a golden brown crust after the specified time, carefully cut the bag and return the pan to the oven for 10-15 minutes, pouring the juice from the bottom of the pan over the chicken.

Step 11

Step 11
Remove the finished bird from the oven, cut into portions and serve. Bon appetit!

Additional rubrics

Related recipes