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Garlic Rice Roast Chicken

Rated as 4.8 out of 5 Stars
77k

"We've done chicken next to rice, on rice, and in rice, but I believe this is the first time we're going to reverse it and do the rice in the chicken-and no, not stuffed in the cavity. This recipe involves stuffing the rice under the skin, and the results really were spectacular."
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Ingredients

2 h 10 m servings 617
Original recipe yields 4 servings

Directions

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  1. Combine rice, garlic, parsley, thyme, rosemary, black pepper, 1/2 teaspoon salt, and cayenne in a mixing bowl. Pour in butter. Mix until thoroughly combined. Cover and transfer into a refrigerator for at least 30 minutes.
  2. Preheat the oven to 425 degrees F (220 degrees C). Lightly oil an oven-safe skillet or roasting pan.
  3. Loosen the skin on the top of the chicken near the legs, enough to allow a small rubber spatula to slide between the breast meat and the skin. Slowly push the spatula under the skin on either side of the breastbone, all the way to the front of the chicken, trying not to make the opening near the cavity too large.
  4. Stuff the chilled rice mixture evenly under the skin, one spoonful at a time, pushing it to the front as you go to get an even layer of rice on either side of the breastbone. Stuff as much as you can fit under the skin without tearing it, smoothing and shaping as you work, and then place the rest of the rice into the cavity.
  5. Place the chicken into the prepared roasting pan. Tie the legs together with a piece of kitchen string and season the skin with remaining salt.
  6. Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove to a plate or cutting board and let rest for 10 minutes.
  7. While chicken is resting, add vinegar to the fat and drippings in the skillet or roasting pan and set it over medium-high heat. Bring to a boil while scraping all the caramelized bits from the bottom of the pan. Boil to reduce slightly, 3 to 5 minutes. Strain if preferred. Serve with sliced chicken, garlic rice, and crispy skin.

Footnotes

  • Chef's Notes:
  • You can use any vinegar and herbs of your choice.
  • You can serve without the pan sauce if you like.

Nutrition Facts


Per Serving: 617 calories; 28.3 18.9 66.7 229 859 Full nutrition

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Reviews

Read all reviews 9
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Holy cow. This was amazing. My wife who is kinda on the fence with chicken overall wants me to make it for a second time in 2 weeks. Only thing I'm going to change is spatchcocking the bird when...

Delicious .. My husband loved it! I'll be making this again.

Amazing flavors are cooked into the rice mixture! as the 'padding' on the breast meat, really does encourage a more moist chicken! Wonder if this 'trick' will work on a holiday turkey? Thanx Che...

Delicious and a lot easier than it sounds to get the layer of rice under the skin. Unfortunately, cooking rice or stuffing around/inside a bird is a bad idea and makes it really hard to gauge co...

This was easy to prepare and a big hit with family and friends.

This was amazing. The rice was delicious and since I overstuffed the skin it had crunchy bits where it stuck out. The skin was so crispy. The sauce at the end was flavorful and a great addition ...

I haven't made this yet, but I bet this would be good with a Chinese version with leftover fried rice.

First roast chicken we’ve ever made, followed the recipe and was PERFECT. Exceeded expectations, delicious!

Such a simple and delicious recipe. Kids really enjoyed it.