One Pan Roast Chicken and Rice

Yes, you read that right! This is a one pan roast chicken and rice recipe, where the whole chicken roasts and the delicious rice cooks alongside it. All in the same pan, no fuss, no hassle. Minimal washing up AND perfect rice every time!

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Now, there are several one pan chicken and rice recipes out there, but this uses the whole chicken rather than thighs or breast. It makes the chicken really tender and juicy, the rice INCREDIBLY flavourful (it’s essentially cooked in those delicious chicken juices) and it works wonderfully as a simple Sunday dinner or dinner party meal.

I used curry type flavours here to make the chicken just delicious. The rice becomes like a pilau rice, cooked in chicken stock with turmeric and cardamom pods. I served it with some cucumber raita (I’ve included this in the recipe below) and my easy one pot saag paneer.

One Pan Whole Roast Chicken and Rice – The Ingredients

  • Chicken – this recipe calls for a medium chicken, and will serve at least 4 (more if you add more sides!). If you want a larger chicken, increase the initial cooking time accordingly. The rice needs 50 minutes regardless.
  • Natural yoghurt – this is used for both the chicken marinade and the raita. You could also use Greek yoghurt.
  • Madras curry powderthis is the one I used. If you can’t get hold of it, you can easily make your own – here’s a good recipe.
  • Plain white rice – just use bog standard plain rice.
  • Turmeric – ground turmeric brings the rice its beautiful golden colour.
  • Cardamom pods – add an incredible fragrant flavour to the rice.
  • Chicken stock – you could switch for 800ml boiling water and one good chicken stock cube.
  • Cucumber and mint – for that beautiful cooling raita.

Cooking the Roast Chicken and Rice

This recipe is so easy! Trust the process and make sure you follow the steps. Here are some things to bear in mind while you cook:

  • This cooking time is for a 1.5kg chicken. If yours is bigger or smaller, you will need to adjust the initial cooking time (when it’s just the chicken in the oven). A cooked chicken will reach 74 degrees celsius internally, if you have a meat thermometer.
  • You can leave the chicken to marinade in the yoghurt mix for up to 12 hours in the fridge. The longer you leave it, the more flavourful it will be. If you’re in a rush, though, you can just put it straight in the oven – it will still be delicious.
  • When you add the rice and stock, make sure that all of the rice is covered with liquid. You’ll then need to make sure that the pan is tightly covered with kitchen foil. Together, these two things will ensure that you have perfectly cooked rice.

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One Pan Roast Chicken and Rice

Save This Recipe
Harriet Young
Easy one pan roast whole chicken and pilau rice- works perfectly every time!
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Course
Cuisine Indian
Servings 4 people


  • 1 medium chicken approx 1.5kg
  • 500 ml natural yoghurt
  • 2 tbsps madras powder
  • 400 g plain white rice
  • 2 tsps ground turmeric
  • 5 cardamom pods
  • 800 ml chicken stock
  • 1/2 cucumber
  • 1 handful mint leaves


  • Preheat the oven to 180 degrees celsius.
  • Start by preparing your chicken. Place it breast up in a large, deep ovenproof pan. In a bowl, mix together half of the yoghurt and the madras powder. Use a spoon to smooth this over the whole chicken, including any nooks and crannies.
  • Either leave to marinate now for up to 12 hours, or put straight in the oven, uncovered, for 50 minutes.
  • Next, prepare the liquid for the rice. Bring your chicken stock to a boil then put in a jug. Add the turmeric, cardamom pods and 1/2tsp of salt. Stir well.
  • Remove the chicken from the oven. Pour the rice as evenly as you can around the base of the chicken, then pour the stock over that, making sure all of the rice is covered with liquid. Cover the pan with kitchen foil, ensuring it is tight to the pan, and put back in the oven for another 50 minutes.
  • To make your raita, slice the cucumber thinly then cut into 1cm chunks. Chop the mint finely. Stir into the remaining yoghurt.
  • Remove the chicken from the oven and leave to rest for 10 minutes. Use a large spoon to fluff the rice up. Carve the chicken and serve with the rice and raita. Enjoy!
Keyword chicken, one pan, rice, roast

4 responses to “One Pan Roast Chicken and Rice”

  1. 5 stars
    This was great! Loved the flavor and loved that it was all made in one pan!

  2. 5 stars
    What a great one pan recipe, love when an entire dinner is convenient and easy to make. So flavorful too! Thanks for sharing!

  3. 5 stars
    This was super easy to make. Everyone loved it. I will make it again for sure.

  4. 5 stars
    I made this chicken and rice for dinner tonight and it was fantastic! Super flavorful and easy in one pan!

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.

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