
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:
Preheat the oven to 350 °F.
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.
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.
Swapped out rice for sweet potatoes soooo good.
Nicely done would've never thought to combine these ingridents on my own it turned out magnificent.
Despite all the vegetables I actually managed to get my kids to eat this haha, delicious!!!