Lord have mercy on me and mine! We have slap been burning it at both ends lately! This time of year is always crazy for me because on top of our busy life and schedule, this is the time of year I think I have a green thumb and want to play landscaper. And… dun dun dunnnnnn…. the onions are officially old enough to really, fully, productively help. And they are NOT happy about it.
Ha. Too bad sweet cheeks! The glory days are over! Your weekends will now be spent pulling weeds, bagging leaves, raking, watering stuff and anything else I feel like making you do! And in exchange for that you get to live here and eat on a regular basis! Ain't life grand! OK, I’m not really that tough, we did take them to the movies this weekend too and pay them an allowance so you can quit typing that anonymous email to DSS.
Since we've been getting the yard ready for summer, I was trying to think of something I could throw in the oven and forget about when I remembered this dish Mama used to make! It’s so easy and when you’re done you have a chicken as moist and flavorful as a rotisserie chicken and a boatload of rice! p.s… I like to use the leftover rice to make fried rice later in the week!
Chicken & Rice in a Bag
1 4-5 pound chicken
1 tablespoon olive oil
2 cups uncooked white rice
1/2 cup finely minced celery
4 cups (32-oz) chicken broth
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1 batch of Chicken Scratch (recipe below)
1 baking bag (for meats up to 8-lbs)
Rinse chicken and remove any giblets from center cavity. Pat dry with paper towels. Rub the chicken with olive oil. Flip the chicken upside down (breast-side down) and sprinkle with a little less than half of the Chicken Scratch. Flip the bird right-side up (breast-side up) and sprinkle with remaining Chicken Scratch.
Place the baking bag in a 13x9 baking dish with the open end at one of the short sides. Add rice, celery, chicken broth, salt and pepper to the bag and stir to combine (or just jostle the bag around a bit). Place the seasoned chicken in the bag on top of the rice. Puff up the bag and seal with the tie (I blew into mine like a balloon to do this – it was oddly embarrassing but it worked :/ ). Cut three 1/2-inch slits in the top of the bag to vent.
Place dish in the oven and bake at 375 degrees for 1 hour and 20 minutes. Remove the dish from the oven and cut open the baking bag.
Insert a thermometer into the thigh to ensure the temperature is at 175 degrees. If it isn't, see notes below. Let dish rest, uncovered, for 15 minutes before serving. To serve, remove chicken to a cutting board and carve into separate pieces. Arrange pieces over rice in baking dish.
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
1/3 teaspoon white pepper
1/3 teaspoon cayenne pepper
1/3 teaspoon black pepper
1/3 teaspoon onion powder
1/3 teaspoon dried thyme
Note: If you’re using a 4-5 pound bird, the chicken should cook through just fine (anything bigger and maybe not). If the chicken isn't quite done, fear not! Lift the chicken out of the bag and set into a second baking dish. Return the chicken back to the oven and cook, uncovered, for an additional 30 minutes or until chicken is done. Meanwhile, leave rice in the bag in the dish and cover with aluminum foil to keep warm.
This recipe was featured at the Weekend Potluck!