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.
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.
-
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.
