Rice Stuffed Whole Chicken Roast | Special Recipe | Festive Recipe | Party Recipe

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This recipe is very traditional in English cuisine. Whole chicken roast always is a perfect food for any party. Here I have used a stuffing of chicken pieces, dry fruits & rice in the cavity of the whole chicken which makes it more rich & complete for me. It is normally served with some veggies which are baked with chicken only. Its not a much tricky dish. It's a very easy to make dish which are really outstanding for any special day. So, lets go to the recipe.

Preparation Time : 30 minutes

Cook Time       : 15 minutes

Bake Time       : 1 hour 5 minutes

Serves            : 3-4 people


Ingredients:

  • Whole Chicken (with skin)- 1 kilo(approx)
  • For chicken marination,
    • Paprika Powder- 1 Tablespoon
    • Black Pepper Powder- 1 Teaspoon
    • Dried Rosemary- 1 Teaspoon
    • Salt to taste
    • Hung curd- 2 Tablespoon
    • Garlic Paste- 1 tablespoon
    • Ginger Paste- 1 teaspoon
    • Olive Oil- 1 tablespoon
    • Lemon juice- 1/4 of a lemon
  • For Rice Stuffing,
    • Olive oil- 1 Tablespoon
    • Butter- 1 Cube
    • Onion(chopped)- 1 Large
    • Garlic(peeled) - 4-5 Cloves
    • Chicken(Boneless cubes) -200 gram
    • Salt to taste
    • Green chilli(chopped) - 2-3 pieces
    • Cooked rice- 1 Bowl
    • Black Pepper (course)- 1 Teaspoon
    • Dried Rosemary- 1 teaspoon
    • Crushed Peanuts-1 tablespoon
    • Raisins- 1 handful
    • Broken Cashew nuts- 1 handful
    • Broken Walnuts- 1 handful
    • Lemon Juice- 1/4 of Lemon
  • For veggies,
    • Potato(cube)- 2 medium
    • Carrot(thick slice)- 1 piece
    • Garlic - 7 cloves
    • Onion(roughly chopped)-1 medium
    • Tomato(halved)- 3 medium
    • Orange Juice-1 whole
    • Lemon Juice- 1/4 of Lemon
    • Black Pepper (course)- 1 Teaspoon
    • Dried Rosemary- 1/2 teaspoon
    • Salt to taste
    • Olive oil- 1 Tablespoon

How to Make:

  1. Pat dry the washed chicken with kitchen tissue. Keep aside.
  2. Then take all ingredients in a bowl for making the marinade. Mix well.
  3. Now marinate the chicken with that. Make sure the marinade also should go under the chicken skin as much as possible.
  4. Keep it in fridge for 2 hours.
  5. Next we will make the stuffing. For that, take oil in a pan.
  6. Add butter and allow it to melt.
  7. Now add onion and fry until it changes the colour.
  8. Then add galic and saute for couple of minutes.
  9. Add chicken and season with some salt. 
  10. Then cover and cook for 7 minutes in medium heat.
  11. Add green chilli.
  12. After that add rice and stir well.
  13. Season with black pepper followed by dried rosemary.
  14. Add crushed peanuts followed by raisins, cashew nuts & walnuts.
  15. Squeeze the lemon in it.
  16. Give final toss and turn off the heat. Keep aside.
  17. Now take all veggies in a baking tray and marinate with spices and oil. Squeeze orange and lemon it it. Set aside.
  18. Fill the cavity of chicken with stuffing.
  19. Then tie the chicken legs with kitchen twine to make sure nothing comes out while baking.
  20. Then place into center of baking tray with all veggies.
  21. Bake for 65 minutes uncovered at 180°C in a preheated oven.
  22. Then take out and give it a 30 minutes standing time before serving.

My Tip: 

  • When chicken is done, if you are not sure it's completely done or not, you can check it by cutting in breast and leg joint with a knife. If juice comes out clean then it's completely done. but if you can see something is pink or red that means you need to bake few more minutes.
  • Baking time may vary in oven to oven.
  • Pat dry of chicken at first is very necessary step for this recipe to marinate the chicken properly.
  • Roasted chicken should be nice golden brown after baking. But if you don't want brown colour in chicken, then bake the chicken covering with a aluminum foil.

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