A whole chicken, a Dutch oven, and a lazy Sunday afternoon. The rice cooks in turmeric- and saffron-stained broth right underneath the bird, soaking up everything. Throw in some frozen veggies and you've got a full meal in one pot.
Saffron Water (optional but worth it)
- Small pinch saffron threads
- Pinch granulated sugar
- 2 tablespoons hot water
Chicken & Rice
- 1 whole chicken (4–5 lbs), trimmed of excess fat
- Kosher salt and black pepper
- ¼ cup extra-virgin olive oil, divided
- 1 large yellow onion, finely chopped
- 2 large garlic cloves, chopped
- 1½ teaspoons ground turmeric, divided
- 1½ cups white basmati rice, rinsed and drained
- 2 tablespoons lemon juice
- 2½ cups water
- 1–2 cups frozen vegetables (peas, carrots, or a mix)
- Fresh parsley or cilantro, for garnish
Heat the oven to 350°F convection. If using saffron, grind it with the sugar to a fine powder, add the hot water, and let steep.
Pat the chicken dry and season generously all over — inside the cavity too — with kosher salt and black pepper. (You can do this up to 24 hours ahead; leave it uncovered in the fridge and pull it out 30 minutes before cooking.)
In a large Dutch oven, heat 3 tablespoons of olive oil over medium. Cook the onion until golden, 7–9 minutes. Add the garlic and ½ teaspoon turmeric, cook another minute. Remove to a bowl. Don't wash the pot.
Rub the remaining turmeric all over the chicken. Add the last tablespoon of oil to the pot over medium-high. Brown the chicken breast-side down, 5 minutes, then flip and brown the back, 5 more minutes.
Scatter the onion mixture around the chicken. Pour 2½ cups water in from the sides, bring to a boil, cover, and roast for 1 hour.
Pull the pot out. Spoon the rice into the liquid around the chicken, add the frozen vegetables, drizzle with lemon juice and saffron water, cover, and return to the oven for 30 minutes. Rest 5 minutes before serving.
Carve in the pot or on a board — either way, pile rice alongside and finish with fresh herbs.
