One-Pot Roast Chicken and Rice

Name: One-Pot Roast Chicken and Rice
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Ingredients: 1 whole large free-range chicken; 1 packet smoked bacon lardons; 250 g long-grain rice; 4 shallots, diced; 1 leek, sliced; 4 carrots, chopped; 4 cloves garlic, diced; 500 ml chicken stock; 200 ml white wine; 2 tbsp olive oil; 1 tbsp smoked paprika; 2 bay leaves; 1 sprig rosemary; 1 tsp salt; 1/2 tsp black pepper

This one-pot roast chicken and rice is a hearty, comforting dinner with smoky bacon, tender vegetables, white wine, and fragrant herbs. The chicken roasts gently over the stock, then the rice cooks in all those savory pan juices for a rich, satisfying finish.

Servings6 Portions

Prep Time20 Mins

Cook Time90 Mins

Difficulty

Intermediate

Ingredients

large free-range chicken
1 whole
smoked bacon lardons
1 packet
long-grain rice
250 g
shallots, diced
4
leek, sliced
1
carrots, chopped
4
garlic, diced
4 cloves
chicken stock
500 ml
white wine
200 ml
olive oil
2 tbsp
smoked paprika
1 tbsp
bay leaves
2
rosemary
1 sprig
salt
1 tsp
black pepper
0.5 tsp

Step-by-Step Instructions

Preheat the oven to 180°C/350°F. Heat the olive oil in a large ovenproof pot or Dutch oven with a lid over medium-high heat. Brown the whole chicken on all sides, then transfer it to a plate.

While the chicken browns, dice the shallots and garlic, slice the leek, and chop the carrots.

Add the smoked bacon lardons, shallots, leek, garlic, and carrots to the same pot. Cook for 6-8 minutes, stirring often, until the bacon begins to render and the vegetables soften.