Mom’s Roasted Chicken and Rice

Flavorful and Buttery Greek-Inspired Dish
Flavorful and Buttery Greek-Inspired Dish
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6 pieces of Chicken skin-on, bone-in, cleaned and patted dry
3 cups White rice rinsed
6 cups Chicken broth or water
2 Carrots peeled and finely chopped
2 stalks Celery finely chopped
2 Onion finely chopped
2 cloves Garlic minced
4 tbsp Olive oil plus a little more if needed for browning meat
2 tbsp Butter
Salt to taste
Black pepper to taste
For the Chicken Rub:
3 tsp Ground paprika
2 tsp Dried thyme
2 tsp Garlic powder
2 tsp Salt
1 tsp Onion powder
1 tsp Black pepper

Nutritional information

  • For the Chicken Rub:

Mom’s Roasted Chicken and Rice


Do you come from a family culture of Sunday lunches? Well this is my Mom’s Roasted Chicken and Rice recipe and I cannot believe it’s taken me this long to share it with you. A classic roast of chicken on the bone pieces in a casserole dish with rice, carrots, celery, onions and garlic. No slaving away over different pots, saute chicken and veg then put it all together in one dish for easy prep and easier clean up! 

To make Mom’s Roasted Chicken and Rice, you will need the following ingredients:

Ingridiens for Mom’s Roasted Chicken and Rice

Steps to make Mom’s Roasted Chicken and Rice


Preheat oven


Preheat the oven to 350 °F.


Rub chicken in spices


In a mixing bowl, combine 3 teaspoons of paprika, 2 teaspoons of dried thyme, 2 teaspoons of garlic powder, 2 teaspoons of salt, 1 teaspoon of onion powder and 1 teaspoon of black pepper then rub over 6 pieces of cleaned and dried chicken to coat.


Brown chicken


In a large skillet over medium-high heat, heat 2 tablespoons of olive oil and working in batches, cook the chicken pieces for a few minutes to brown on both sides. Set aside.


Sauté vegetables


In a medium pot over medium heat, melt 2 tablespoons of butter and 2 tablespoons of olive oil then add 2 finely chopped carrots, 2 finely chopped celery stalks, 2 finely chopped onions and 2 cloves of minced garlic. Sauté for about 10 minutes until soft and browned. Season with salt and pepper to taste.


Add rice


Add 3 cups of rinsed rice and sauté for another few minutes.


Add liquid


Pour in 6 cups of broth or water along with any of the cooking juice from the chicken and heat through but not to boiling.




Transfer to a baking dish and place the browned chicken pieces on top. Cover with aluminum foil and bake in the preheated oven for about 35-40 minutes then remove the aluminum foil and bake for another 10-15 minutes until all the liquid is cooked away, the rice is soft and the chicken is cooked and golden.



Serve hot and enjoy!

Simple and satisfying, my Mom’s Roasted Chicken and Rice is one of the best roast chicken recipes out there. What are some of your favorite roast dinner ideas? Share them with us and tag us online using our hashtag #cookmerecipes once you’ve tried our recipes.

Ruth is an experienced businesswoman and happy mom who just hit 40. She’s a huge gym fan and has a PhD in Keto. Just kidding! But really, Ruth knows how to do Keto the healthy way and has a lot of experience in dealing with all the issues that newbies to this trendy new diet face during the adjustment period, like overcoming Keto flu. Ruth loves life and takes her health and food seriously, so she’s your go-to person if you decided to follow the Keto diet.

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Well done! Thanks for sharing!

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