One Pot Saffron Whole Chicken and Rice Recipe

One Pot Saffron Whole Chicken and Rice Recipe delivers a flavorful, aromatic dinner made in one-pan using a whole chicken, basmati rice and spices.

This One Pot Saffron Whole Chicken and Rice Recipe brings rich flavor and comforting texture together in a single pan. Saffron infuses the rice with its signature golden hue and delicate aroma, while the chicken cooks to tender perfection right alongside it. The result is a dish that feels both rustic and luxurious without requiring extra effort.

What makes this One Pot Saffron Whole Chicken and Rice Recipe especially appealing is its balance of simplicity and depth. A quick sauté of onions, garlic, and warm spices sets the foundation, allowing the ingredients to speak for themselves. As everything simmers together, the rice absorbs every drop of seasoned broth, creating a cohesive and richly flavored meal.

Whether you’re cooking for a busy weeknight or planning a cozy weekend dinner, this One Pot Saffron Whole Chicken and Rice Recipe fits seamlessly into any schedule. With minimal cleanup and straightforward steps, it offers maximum payoff with minimal work. Serve it with a crisp salad, warm flatbread, or roasted vegetables for a complete and satisfying meal.

Ingredients

• 1/2 teaspoon saffron threads
• 1/2 teaspoon granulated sugar
• 4-5 pound whole chicken
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground turmeric, divided
• 1 1/2 cups basmati rice, rinsed and drained
• 1 lemon, divided
• salt and pepper
• olive oil for cooking
• parsley for topping

(Serves 4-6)

To Prepare:

1. In a small bowl or mortar and pestle, combine saffron threads and sugar. Crush into into a powder (you can use a small bowl and stick of wooden spoon).
2. Add 1/4 cup water and let steep, while you prepare the chicken.
3. Pat chicken dry with paper towels. Sprinkle heavily with salt and pepper on both sides and inside cavity. Rub 1 teaspoon turmeric all over outside of chicken.
4. In a large Dutch oven or pot, add 1/4 cup olive oil and place over medium-high heat. Add onions and stir. Saute for 3 minutes and add 2 teaspoons salt and 1/2 teaspoon pepper, stir.
5. Add remaining 1 teaspoon turmeric and stir. Add garlic and stir. Cook 1 minute and remove onions into a bowl, set aside.
6. Add 2 tablespoons olive oil to pot and place chicken breast-side-down into pot. Sear for 5 minutes. Flip and cook for 5 minutes.
7. Add onions around edges and add 2 1/2 cups hot water around edges (try not to pour over top of chicken). Place lid on top and cook in oven for 50 minutes.
8. Remove from oven and add drained rice around edges. Squeeze 1/2 of lemon over top of chicken. Place lid on top and continue to cook for 25 minutes.
9. Remove from oven and let rest 5 mintues before removing lid.
10. Remove lid and squeeze remaining lemon juice over top and sprinkle with parsley. Spoon rice into bowls and carve chicken. Place chicken on top of rice and serve. Enjoy!