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oven roast chicken sitting on pilafi rice in pan

Whole Roast Chicken and Pilafi Rice Recipe

Crispy Oven Roast Chicken with lemon-infused pilafi Rice: a delicious and comforting dish featuring herb-stuffed chicken and buttery rice.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 6054 kcal

Ingredients
  

  • 1 Whole chicken roughly 2kg

Compound butter

  • 200 grams unsalted butter softened
  • 1 teaspoon smoked paprika
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon fresh rosemary then finely chop
  • 5 garlic cloves minced
  • 1 lemon zest keep juice for rice

Over Chicken

  • salt
  • pepper
  • 1 tablespoon olive oil

Stuffing

  • 1 brown onion quartered
  • 1 lemon carcass
  • bunch of thyme fresh
  • bunch of oregano fresh

Pilafi Rice

  • 100 grams unsalted butter
  • 1 brown onion diced
  • 4 garlic cloves minced
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 2 cups medium grain rice
  • 1 Juice of lemon
  • 3 cups chicken stock
  • 2 bay leaves

Instructions
 

Chicken Preparation

  • Preheat your oven to 200°C (fan-forced).
  • Dry the chicken using a paper towel. This step is crucial to help the compound butter stick to the chicken.
  • In a bowl, combine the softened butter, smoked paprika, salt, pepper, finely chopped rosemary, minced garlic, and lemon zest. Mix everything well until it forms a thick paste.
  • Using a large spoon, carefully lift the skin of the chicken breast and place a good amount of butter on each side. Then, place the chicken on its back and gently push the butter around so it is evenly layered.
  • Stuff the chicken with the quartered onion, fresh thyme, fresh oregano, and lemon carcasses.
  • Use cooking string to tie up the legs and tuck the wings under the chicken.
  • Butter the back and sides of the chicken. Flip the chicken and butter the breast side.
  • Add a little more salt and pepper to your liking, and finish by drizzling with olive oil.
  • Place the chicken onto a wire rack inside a baking tray.
  • Place the tray into the oven and cook for 10 minutes.
  • Turn the oven down to 175°C (fan-forced) and continue to cook for another 50 minutes. (Start to prepare your rice.)

Pilafi Rice Preparation

  • lace a saucepan or skillet over medium heat and melt the butter.
  • Add the diced onion and minced garlic to the saucepan. Cook for a few minutes until the onions are soft and translucent, then remove from heat.
  • Add the washed rice to the pan.
  • Season with salt and pepper.
  • Mix well to ensure the rice is evenly coated with the buttery mixture. Spread the rice mixture evenly in the dish.
  • Add the lemon juice and chicken stock. (Refer to your rice packet for specific liquid requirements per cup.)
  • Place the bay leaves on top of the rice.
  • Position a wire rack on top of your saucepan or skillet to hold the chicken. (Ensure the chicken is raised above the juices.)

Cooking the Rice and Chicken Together

  • After the chicken has been cooking for a total of 60 minutes, carefully remove it from the oven.
  • Transfer the chicken on top of the rice, ensuring it remains on the rack.
  • Baste the chicken with the juices from the bottom of the original chicken tray.
  • Transfer everything into the oven and cook for 30 minutes at 175°C (fan-forced).
  • When the chicken is beautifully golden, crispy, and has an internal temperature of 75°C, remove it from the oven.
  • Allow the chicken to rest uncovered for at least 10 minutes before cutting.
  • Serve and enjoy!

Video

Nutrition

Calories: 6054kcalCarbohydrates: 447gProtein: 199gFat: 384gSaturated Fat: 192gPolyunsaturated Fat: 38gMonounsaturated Fat: 126gTrans Fat: 11gCholesterol: 1238mgSodium: 13247mgPotassium: 3362mgFiber: 23gSugar: 25gVitamin A: 9698IUVitamin C: 115mgCalcium: 367mgIron: 31mg
Keyword oven roast chicken, whole chicken
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