- 6 pieces of Chickenskin-on, bone-in, cleaned and patted dry
- 3 cups White ricerinsed
- 6 cups Chicken brothor water
- 2 Carrotspeeled and finely chopped
- 2 stalks Celeryfinely chopped
- 2 Onionfinely chopped
- 2 cloves Garlicminced
- 4 tbsp Olive oilplus a little more if needed for browning meat
- 2 tbsp Butter
- Saltto taste
- Black pepperto 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
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:
Steps to make Mom’s Roasted Chicken and Rice
Preheat the oven to 350 °F.
Rub chicken in spices
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.
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.