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An overhead view of a whole roasted chicken on a bed of saffron rice on a blue background.

One Pan Saffron Chicken and Jewel-Inspired Rice

By Natalie Marble
The beauty of this Saffron Chicken and Jewel-Inspired Rice recipe is its simplicity. With just one pan, you’ll create layers of flavor that feel indulgent yet achievable. Trust me, once you’ve tried it, this will become one of those unforgettable recipes you return to again and again.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 330 kcal

Ingredients
  

  • 1 onion
  • 2 cups basmati rice
  • 1 whole chicken (or a mix of bone-in chicken breasts, thighs & legs)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Cooking Liquid

  • 4 cups boiling water
  • 3 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp saffron strands
  • 2 tsp garlic powder
  • 1 tsp cinnamon
  • 1/2 tsp tumeric
  • 2 tsp cumin
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp pomegranate molasses

Garnish

  • 1/4 cup parsley (chopped)
  • 1 orange (zest only)
  • 1/4 cup pistachios (chopped)
  • 1/4 cup golden raisins
  • 1/4 cup dried apricots (chopped)
  • 1/4 cup pomegranate arils

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit.
  • Spatchcock the chicken.
  • Soak the rice. Add the rice to a fine mesh strainer and run it under cold water until the water runs clear. If you don't have a strainer, you can soak the rice in a bowl of cold water and keep changing the water until it runs clear.
  • Prep the pan. Add the diced onion and rice to a 9x13 pan or roasting pan. Next, place the spatchcocked chicken on top of the rice and onions.
  • Bloom the saffron. If you don't have a mortar and pestle to grind the saffron threads, rub them between your fingers to break them down into a powder and place into a bowl. Add a little boiling water to cover the saffron and let it hydrate and dissolve.
  • Make the cooking liquid. In a heat-proof bowl, add 4 cups of boiling water to a bowl or measuring cup. To the water, add the other cooking liquid ingredients (kosher salt, garlic powder, tumeric, cinnamon, cumin), as well as the bloomed saffron. Whisk really well until completely combined. Pour this mixture all over the chicken and rice.
  • Season the chicken. Next, drizzle one tablespoon of olive oil all over it and sprinkle it with one teaspoon of kosher salt and half a teaspoon of black pepper.
  • Cover the pan. Cut a piece of parchment paper a little bigger than the pan and run it under water and crinkle it all up. Then, unwrinkle it and place it over the pan tucking in the sides. Cover all of that with aluminum foil and transfer to the preheated oven for 40 minutes.
  • Prep the garnishes. While the chicken and rice is roasting, chop the parsley, pistachios, and dried apricots. Zest the orange, and cut the pomegranate to remove the seeds.
  • Remove the parchment & foil. After 40 minutes, remove the foil and parchment paper and turn the oven up to 425 degrees and bake until golden brown for an additional 10-15 minutes or until the internal temperature of the thickest part of the breast is 155 degrees. Removing the cover allows the outside of the chicken and rice to crisp up and caramelize a bit. If you prefer it even more caramelized, feel free to put it under the broiler for a few minutes.
  • Remove the chicken and rest. When the chicken is done, remove the pan from the oven. The chicken will need to rest for at least 10 minutes. Using a fork, fluff the rice all over the pan and stir in all of the garnishes. Bring the pan to the table and enjoy the entire dish, family-style! *For instructions on how to carve a spatchcocked chicken, see the video below.

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Video

Notes

  • Soak the rice for the fluffiest, most separated grains.
  • Cut the parchment paper a little bigger than your pan. Run the parchment paper under your kitchen faucet as you crumple it. Tucking this wet parchment over the chicken and rice keeps moisture in the pan and ensures the juiciest chicken. This is a fun little trick to know!
  • Your pan size can be anywhere from 9x13 to 10x15. The important thing is that it has sides so that it can contain the liquid. I used a metal pan because I like it when the rice gets crispy around the edges of the pan. You can also use a ceramic or glass baking dish. If you don't have a pan like this, use a large Dutch oven or an oven-proof large skillet.

Nutrition

Calories: 330kcalCarbohydrates: 53gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 18mgSodium: 1208mgPotassium: 377mgFiber: 3gSugar: 11gVitamin A: 374IUVitamin C: 14mgCalcium: 49mgIron: 2mg
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