Whole Chicken with Olive Herb

If you want the kind of whole chicken dinner that feels both rustic and special without too much fuss, this cozy skillet and slow-cooker chicken delivers every time. It infuses easy ingredients—citrus and pantry spices—into the meat and even cushions it with tender rice to soak up all those juices. You hardly need to watch it, and yet it gives you a showstopper main course perfect for Sunday or any night you crave comfort.

My kids ask for this every time the first chill hits the air. The first time I tried this combo of orange juice and savory herbs, it was such a win I never went back to plain roast chicken.

Ingredients

• Whole chicken: About three pounds, this gives you plenty for dinner and leftovers
• Olive oil: Helps the skin brown and gives that craveable roasted texture
• Orange juice: Adds a subtle brightness and keeps things from tasting flat, look for pure juice without added sugar
• Homemade Garlic and Herb Seasoning: Brings depth, buy the freshest dried herbs you can or make your own
• Paprika: Gives beautiful color and a gentle smokiness, use high quality Spanish paprika if possible
• Chicken broth: Forms the base for juicy meat and flavorful rice, choose a low sodium version for more control
• Premium instant rice: Soaks up all the goodness, quick cooking types mean you have dinner on the table fast

Instructions

Wash and Prep:

Wash the chicken inside and out under cool water then pat every part as dry as possible with paper towels. Moisture is the enemy of crisp skin and good browning.

Season and Marinate:

Get out a small bowl and add the olive oil, orange juice, Garlic and Herb Seasoning, and paprika. Whisk them together until you get a thick marinade. Brush this mixture generously over the chicken—make sure to coat every surface including under the wings and legs and inside the cavity for full flavor.

Brown the Chicken:

Heat your largest deep skillet or a multi-cooker to medium high, this usually means around four hundred degrees Fahrenheit. Place the whole chicken breast side down into the hot pan. Let it sear undisturbed for roughly four to six minutes. You want the skin to get a deep golden color—do not rush or move the bird around as this step builds your flavor foundation.

Slow Cook:

Flip the chicken over so it sits breast side up. Carefully move it into your slow cooker crock if not using a multi-cooker. Pour the chicken broth all around the bird to surround but not wash away the marinade. Secure the lid. Cook the chicken on high for four hours or on low for about eight hours; although times can vary by machine, always check for a safe internal temperature of one hundred sixty five degrees Fahrenheit at the thickest part.

Rest and Debone:

When the chicken is fully cooked, gently lift it out with tongs or a wide spatula. Let it rest on a plate so the juices even out in the meat.

Cook the Rice:

Meanwhile, stir the premium instant rice into the broth left in the bottom of your cooker or pot. Set the cooker to high or stovetop heat as needed. Cover and let the rice absorb the flavorful liquid for about ten to twenty minutes until fluffy and tender.

Serve:

Slice the rested chicken and serve atop the cooked rice, making sure to spoon any leftover juices from the pot over the top. Enjoy immediately for the best texture and warmth.

I love the paprika in this dish because it gives that bit of smoky warmth that makes it taste slow roasted even though it is mostly hands-off. The first time I made this my youngest proudly announced it was better than any takeout and now it is a birthday request each year.

Storage Tips

Let any extra chicken cool completely before storing, gently shred or cut into pieces and pack with remaining rice in airtight containers. It will keep fresh in the fridge for up to four days. Always reheat with a spoonful of broth so nothing dries out.

Ingredient Substitutions

Swap the orange juice for lemon if you want a little extra zing or use apple juice for something milder. Do not have homemade seasoning ready? Use a mix of dried parsley, thyme, garlic powder, and a pinch of black pepper.

Serving Suggestions

Add roasted carrots or green beans on the side for color and crunch. Scatter a fresh herb like chopped parsley over the top to brighten every plate. For a potluck, remove all bones and offer as ready to eat chicken and rice in a casserole dish.

Cultural and Historical Notes

Cooking whole chicken with rice or broth is a classic around the world from Spanish arroz con pollo to Sunday dinner across the American South. The magic is in using every drop of flavor and making the meal stretch for family.

Seasonal Adaptations

Try fresh rosemary or sage in the seasoning for fall flavor. Add chopped fresh tomatoes in summer for brightness. Use a splash of pomegranate juice in winter for a tart accent.

Success Stories

A friend who swore by store bought rotisserie chicken said this recipe finally taught her just how easy homemade could be. I have seen busy parents make this for a crowd and get rave reviews. It is the rare dinner everyone at the table agrees on.

Freezer Meal Conversion

Once cooked, shred the chicken and combine with the cooked rice in a freezer safe container. Cool thoroughly before freezing. Defrost overnight in the fridge and reheat gently, adding more broth as needed to keep things tender.

This is a meal you’ll want to make again and again. Cozy, flavorful, and ready for any occasion, whole chicken and rice is a family classic made simple.

Recipe FAQs

→ How do I ensure the chicken stays moist?

Pat the chicken dry and use olive oil to lock in moisture. Slow cooking in broth helps keep the meat juicy and tender.

→ Can I use a multi-cooker instead of a slow cooker?

Yes, a multi-cooker works well for both browning the chicken and switching to the slow cook setting for convenience.

→ What can I substitute for orange juice?

Lemon juice or apple cider makes a great substitute, offering a different but complimentary tang to the flavors.

→ Is instant rice necessary, or can I use regular rice?

Instant rice cooks quickly with the remaining broth. If using regular rice, adjust liquid and cooking time accordingly.

→ How do I know the chicken is fully cooked?

Use a meat thermometer; chicken is done when it reaches an internal temperature of 165°F in the thickest part.

→ What herbs go well with this dish?

Homemade garlic and herb seasoning is great, but thyme, rosemary, or parsley also pair perfectly with whole chicken.