Roasted Chicken Stuffed with Wild Rice is a succulent and flavorful roast chicken dish. It features juicy chicken with crispy skin, tasty herbs, and vegetable wild rice. This roast chicken recipe is great for entertaining or weeknight meal planning.
Cook the vegetables - Over low-medium heat, add olive oil to a medium skillet. Add onions, carrots, and celery, and cook until softened, about 5 minutes.
Stir wild rice - Stir in wild rice and cook until lightly browned, about 3 minutes.
2 cups Wild rice blend
Cook remaining ingredients - Once the rice is lightly browned, stir in salt, pepper, sage, thyme, rosemary, and mushrooms and cook for an additional 2 minutes.
Simmer broth - Slowly add in the broth one cup at a time and stir the mixture so the broth is well-incorporated. Turn down to low heat, cover, and allow the rice to simmer until the broth is completely absorbed, about 15 minutes.
4 cups 4 cups Chicken or vegetable broth
Fluff rice then serve - Drain excess liquid then fluff the rice.
Roast Chicken
Preheat the oven - Preheat oven to 425ºF. Take the chicken and remove the giblets. Pat the chicken dry with a paper towel.
1 5lb Whole roasting chicken
Stuff chicken with wild rice - Stuff the chicken with a couple cups of Vegetable Wild Rice Blend, the sprigs of thyme, and the sprigs of rosemary. Spoon the remaining wild rice around the inside perimeter of the dutch oven and place the chicken inside of the dutch oven.
Season - Brush the chicken with the butter, covering the entire top and sides of the chicken. Sprinkle with chopped sage, rosemary, thyme, kosher salt, and cracked pepper. Stuff the cavity of the chicken with the onion and truss the chicken legs by simply tying them together with baker's twine.
3 tablespoon Butter, 4-5 Sage leaves, 1 Small onion
Cook chicken - Place the lid on the dutch oven and cook in the oven for 1 hour. Remove dutch oven lid and cook for an additional 20-30 minutes, or until the chicken is golden and crispy. Remove the chicken from the oven and let it rest while covered for 15 minutes.
Serve and enjoy - Place on a serving platter with the wild rice.
Notes
Storage
The way you store leftover chicken will depend on the amount of leftover chicken you have. If you need to store most of the chicken, store it in the refrigerator in the covered dutch oven to lock in the moisture. Alternatively, carve the chicken and refrigerate it in air-tight containers with the chicken rice and juices for up to 3 days. To reheat, heat the oven to 350°F place chicken in a baking dish or on a baking sheet and bake for 10 minutes or until hot.
Top Tip
Make sure the chicken is completely defrosted before you begin preparing it. If the chicken is too cold, the meat will get tough when you cook it because of the temperature change.