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Maria's One Pot Roast Chicken and Rice

I made this recipe from a memory long ago, and it is so simple, easy and delicious that the whole family devours it. Skin on the chicken pieces is a must, however, so don't consider trying this recipe without.

Ingredients

Serves: Prep: 10min|Cook: 1hr 30min |Total: 1hr 40min
              

Directions

1.
Heat the oven to 375 degrees.
2.
In an oven-proof casserole pan, add the uncooked rice and water.
3.
Lay the chicken pieces (skin side up) on top of the rice - yes, right into the water.
4.
Sprinkle some salt on top.
5.
Bake for about an hour to an hour and a half until the rice is done and the chicken skin is golden and crispy.
Recipe Tips
This is a great meal to throw into the oven so you can take an hour to sit and read a magazine while dinner cooks. If you are ambitious and have cut the chicken up yourself, put the back and neck into a pot with water and salt and make a little chicken broth to use for something else. The innards make a safe treat that dogs love to eat.
Serving Suggestions
This is a rich dish, so serve with a salad, cut-up vegetables, and cut-up fruit for dessert.

Nutritional Facts per serving

CALORIES 701.3 CAL

FAT 23.1 G

SATURATED FAT 6.2 G

CHOLESTEROL 131.6 MG

SODIUM 428.8 MG

CARBOHYDRATES 71.2 G

TOTAL SUGARS 1.1 G

DIETARY FIBER 5.6 G

PROTEIN 48.8 G
Reviews (1) Find out what people are saying and add your own review
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1 2 3 4 5 by alexis1493 11/15/2009

I found that the white rice does not stand up to the long cooking time but the brown rice is great and adding some rosemary or such makes this dish.

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by Deorah52 03/29/2010
Do you have the lid on the casserole dish?
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