Effortless Sunday Supper: Easy Baked Whole Chicken with Savory Wild Rice Stuffing
Baked Chicken and Wild Rice: A Comforting Meal for Any Day of the Week
When it comes to deciding what to make for dinner, I often consult my husband, and his suggestions are wonderfully consistent. For nearly three decades, we’ve shared countless meals, and three dishes always top his list: this delightful Baked Chicken and Wild Rice, along with his beloved Porcupine Meatballs, and my signature Stuffed Pepper Meatloaf. While predictable, I certainly can’t fault his taste! These are not just *his* favorites; they’re cherished by our whole family, including me. Each recipe is incredibly straightforward to prepare, consistently delivers on flavor, and offers that irreplaceable sense of home-cooked comfort.
I still vividly recall the genesis of this particular recipe. It was a relaxed Sunday afternoon, well over ten years ago. I had a whole chicken thawed and was contemplating how to turn it into a memorable dinner. My pantry held a packet of long grain and wild rice, and a spark of inspiration hit me. “What if,” I mused, “I stuffed the chicken with this rice, much like how I prepare my Thanksgiving turkey with classic stuffing?” The idea seemed unconventional yet promising. So, I experimented, and the results were nothing short of spectacular! My family’s enthusiastic response confirmed I had a winner on my hands.
That evening, I took a mental bow, reveling in the success of my culinary improvisation. More importantly, I made a mental note to integrate this dish into our regular dinner rotation more often. Why? Because it was just so remarkably easy! This truly is a “fix it and forget it” kind of meal – minimal effort for maximum flavor, making it perfect for busy weeknights or a relaxed weekend feast.
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Three-Ingredient Meals That Taste Like You Spent All Day in the Kitchen
The beauty of a truly great recipe lies in its ability to defy expectations. Just because a meal is quick and simple, utilizing only a handful of ingredients, it absolutely doesn’t have to *taste* like it. This Baked Chicken and Wild Rice is a prime example. The resulting dish, with its tender, juicy chicken and aromatic, savory wild rice stuffing, gives the impression you’ve been slaving away in the kitchen for hours. Yet, in reality, the active prep time clocks in at a mere five minutes. After that, it’s a simple matter of popping it into the oven and letting the magic happen, with only occasional basting to ensure that beautiful, crispy skin.
Once you pull this magnificent roast chicken from the oven, your main course is virtually complete. You have a robust protein and a flavorful starch, needing only a vibrant vegetable to round out the plate. I was raised with the culinary philosophy that a balanced dinner plate should always feature a meat, a starch, and a vegetable – a principle that has happily stayed with me through the years.
For a long time, our routine involved quickly microwaving some frozen or canned vegetables while the chicken was being carved. This continued until one day, I had an epiphany: why not make my life even *easier*? I know, it’s hard to imagine this already simple meal becoming any more effortless, right? But it can, especially when you discover the convenience and deliciousness of opening a jar of Paisley Farm Five Bean Salad! This simple addition elevates the meal with no extra cooking required.
Paisley Farm Five Bean Salad – The Easiest and Most Flavorful Side Dish Ever!
For many years, I’ve enthusiastically shared countless creative ways to incorporate Paisley Farm Five Bean Salad and Four Bean Salads into various recipes. This incredible shortcut isn’t just about speed and convenience; these salads are also packed with nutrition. Each jar bursts with a delicious medley of Garbanzo, Wax, Green, Kidney, and Pinto Beans, complemented by the delightful additions of onions and red peppers. It’s a complete side dish ready to serve straight from the jar.
Their naturally sweet pickled taste makes them an ideal quick side dish for virtually any meal, bringing a refreshing tang and texture that perfectly balances rich main courses. But their versatility extends far beyond serving them as-is! They are also fantastic as an additive, enhancing the complexity and flavor of dishes like this hearty Five Bean Chicken Chili or spiced up into a vibrant Mexican Bean Salad!
Paisley Farm bean salads are an excellent choice for a healthy lifestyle, being low in calories, naturally gluten-free, and made with all-natural ingredients. Their roots trace back to Willoughby, Ohio, USA, where Paisley Farm has been a trusted name in vegetable pickling since 1945. This long-standing tradition is a testament to their commitment to quality and flavor. I highly recommend you visit their official website to explore their full range of fantastic products and discover where to purchase them. While you’re there, take some time to browse through their extensive collection of tasty recipes and be sure to follow their social media accounts for even more culinary inspiration throughout the year.
Essential Ingredients for Chicken with Wild Rice Stuffing
The beauty of this roasted chicken recipe lies in its extreme simplicity, requiring only a handful of readily available ingredients. For this comforting meal, you’ll need:
- **A 3-5 pound whole chicken:** Choose a good quality chicken. The size will determine cooking time and how much stuffing you’ll need.
- **A couple of packages of Long Grain and Wild Ready Rice:** These pre-cooked packets are the ultimate shortcut, delivering perfectly seasoned rice without any extra fuss. The number of packets will depend on the size of your chicken and how much stuffing you prefer.
- **Butter:** Melted butter is key for achieving that golden, crispy skin and adds incredible flavor to the chicken.
- **Salt and Pepper:** Essential seasonings to bring out the natural flavors of the chicken and rice.
That’s truly it! With these minimal ingredients, you’re set to create a delicious and impressive meal that tastes far more complex than it is.
Crafting Your Easy Baked Whole Chicken with Wild Rice Stuffing
Preparing this dish is a breeze, even for novice cooks. Here’s a quick overview of the simple steps:
- **Prepare the Chicken:** Begin by thoroughly rinsing your whole chicken under cool water, both inside and out. Pat it completely dry with paper towels. This crucial step ensures a crispier skin. Once dry, place it into your trusty roasting pan.
- **Season and Stuff:** Next, brush the chicken generously with melted butter (a spray butter alternative works wonders for an extra shortcut!). Season it liberally with salt and pepper both inside and out. Now, it’s time for the star stuffing: gently spoon the warmed wild rice mixture into the cavity of the chicken. Don’t worry if some spills out; that extra crispy rice is a delicious bonus!
- **Bake to Perfection:** Bake the chicken in a preheated oven, basting it periodically to keep it moist and promote that beautiful golden-brown skin.
*You can find a full printable recipe with precise measurements and timings at the bottom of this post.*
Achieving a perfectly baked chicken is all about a few key details. The size of your whole chicken, typically ranging from 3 to 5 pounds, will directly impact both the amount of rice needed for stuffing and the overall baking time. Always remember that this baked chicken recipe consistently yields tender, juicy meat with a wonderfully crispy skin, provided you follow a few simple guidelines.
To customize your wild rice stuffing, consider adding extra ingredients. A personal favorite of mine is sautéed mushrooms, which I often incorporate into the rice before stuffing the chicken. If you’ve been following my recipes for a while, you might have noticed my penchant for adding mushrooms to many dishes – they bring an earthy depth of flavor that’s simply irresistible. You could also add finely diced celery and onions for classic stuffing aromatics, or even a touch of fresh herbs like thyme or rosemary to complement the chicken beautifully.
For the crispiest skin, ensure the chicken is thoroughly patted dry before applying butter and seasoning. Basting frequently, especially towards the end of the cooking process when the lid is removed, will help render the fat and create that desirable golden-brown, crackly exterior. Don’t rush this final stage; it’s what makes the skin so appealing.
Love It? Pin It for Later!
Are you excited to try this incredibly Easy Baked Chicken and Wild Rice recipe? Make sure you don’t lose track of it! Pin it to your favorite Pinterest recipe board now, so it’s always handy when you’re ready to create this comforting meal!
What is the Safe Internal Temperature for a Stuffed Whole Chicken?
Ensuring proper internal temperature is paramount for food safety, especially when cooking poultry. Several factors influence the target temperature and cooking time: whether the chicken is whole or cut into pieces, if it’s stuffed, and even the type of meat (dark versus white).
For accurate and reliable readings, a good quality meat thermometer is an absolute kitchen essential. Precision is key when it comes to guaranteeing meat safety and preventing foodborne illnesses. Always insert the thermometer into the thickest part of the meat, avoiding bones, to get an accurate reading.
- **Chicken Breasts:** These are safe to eat when they register an internal temperature of **165 degrees F (74 degrees C)**.
- **Dark Meat (e.g., Thighs):** For dark meat, a slightly higher temperature of around **175 degrees F (79 degrees C)** is recommended. This not only ensures safety but also results in a more tender texture, as dark meat benefits from a bit more cooking time to break down connective tissues.
- **Stuffed Whole Chicken:** When cooking a whole chicken, particularly one that is stuffed, the cooking times will be significantly lengthier. It’s crucial that both the chicken *and* the stuffing reach a safe internal temperature. For the chicken itself, aim for the temperatures listed above. For the stuffing, it must also reach **165 degrees F (74 degrees C)**. Take readings in several places within the stuffing to ensure it’s uniformly cooked and safe.
Always allow your roasted chicken to rest for at least 10-15 minutes after removing it from the oven. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken. During this resting period, the internal temperature may even rise a few degrees, a phenomenon known as carry-over cooking.
More Delicious Ways to Enjoy Paisley Farm Bean Salads and Other Products
I consider myself incredibly fortunate to have collaborated with Paisley Farm for many years now. Their commitment to quality and delicious pickled vegetables has inspired countless recipes in my kitchen. Beyond their fantastic Five Bean and Four Bean Salads, their range of products offers endless culinary possibilities. Here are some of my favorite recipes utilizing the full spectrum of their offerings:
Recipes that Use Paisley Farm Bean Salad:
- Hot Taco Bean Dip (pictured above): A creamy, cheesy, and spicy dip featuring the robust flavor of Five Bean Salad, baked until bubbly perfection. Perfect for game day or any gathering.
- Five Bean Ground Beef & Noodle Skillet Meal: A hearty one-pan dinner that combines ground beef, noodles, and the delicious texture of Paisley Farm beans for a quick family meal.
- Mexican Four Bean Salad: This vibrant salad takes Paisley Farm’s Four Bean Salad and spices it up with Mexican-inspired flavors, creating a refreshing and zesty side dish.
- Five Bean Chicken Chili: A comforting and filling chili, made easy with the addition of Paisley Farm Five Bean Salad, providing both flavor and a healthy boost.
Recipes that Use Paisley Farm Pickled Brussels Sprouts:
- Bacon Wrapped Hot Brussels Sprouts: The tangy kick of pickled Brussels sprouts wrapped in savory bacon for an irresistible appetizer or side.
- Brussels Sprouts Gratin: A creamy and indulgent gratin that uses pickled Brussels sprouts to add a unique flavor profile.
- Cheesy Brussels Sprouts Dip: A warm, cheesy dip that transforms pickled Brussels sprouts into a crowd-pleasing snack.
Recipes that Use Paisley Farm Mushrooms:
- Spicy Tater Tot Casserole with Sausage & Mushrooms: A hearty and flavorful casserole with pickled mushrooms adding depth to every bite.
- Chicken Mushroom & Wild Rice Soup: A warming and savory soup, elevated by the robust flavor of Paisley Farm mushrooms and wild rice.
Recipes that Use Paisley Farm Beets:
- Pickled Beet Salad with Pears, Walnuts & Goat Cheese: A sophisticated and refreshing salad balancing the earthiness of pickled beets with sweet pears and creamy goat cheese.
- Chocolate Beet Cake: A surprisingly moist and flavorful cake where pureed beets add natural sweetness and a beautiful color.
Recipes that Use Paisley Farm Cauliflower:
- Mediterranean Inspired Cheese Board with Cauliflower Hummus: A healthy and flavorful hummus made with Paisley Farm cauliflower, perfect for a vibrant cheese board.
Recipe with the BRAND NEW Sliced Apples with Cinnamon:
- Homemade Apple Bar Recipe: These delightful bars showcase the new Paisley Farm Sliced Apples with Cinnamon, making for an effortless and delicious dessert.
See ALL of my Paisley Farm Recipes Here
Ready to create this Easy Baked Chicken and Wild Rice Stuffing that will impress your family and delight your taste buds? Let’s get cooking! 
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Print Recipe
Easy Baked Chicken with Wild Rice Stuffing
Equipment
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Paisley Farm Five Bean Salad, 24 oz (Pack of 6)
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UNCLE BEN’S Ready Rice: Long Grain & Wild with Herbs & Seasonings
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12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
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Norpro Deluxe Stainless Steel Baster with Injector and Cleaning Brush
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Thermapen Mk4 Instant-read Thermometer
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Granite Ware Covered Oval Roaster, 13 inches, Black
Ingredients
- 1 whole chicken 3-5 pounds in weight
- 2-3 packages of Uncle Ben’s Long Grain and Wild Ready Rice Packets depending on the size of your chicken
- 1/4 cup butter melted
- Salt & Pepper
Instructions
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Preheat your oven to 375 degrees F. Spray the inside of your roasting pan with non-stick cooking spray, set aside.
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Rinse chicken in cool water inside and out, and pat it dry with paper towels place the chicken in the roasting pan.
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Heat the rice packets in the microwave for 90 seconds. The rice is already cooked, but this helps loosen it up a bit and makes it easier to stuff the chicken.
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Brush the chicken inside and out with the melted butter.
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Stuff the cavity of the chicken with the rice. I like plenty of rice in mine so I typically will have some spilling out.
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Bake covered for about one hour, baste, cover again for 30 minutes, baste again. Leave the lid off until the chicken reaches 165 degrees F in the breast and 175 degrees in the thigh. (for a 5 pound chicken it typically takes about 2 hours total in the oven.) Over the next 30 minutes, baste the chicken a couple of times to get the skin nice and crispy and golden brown.
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Remove chicken when the skin is golden brown and the internal temperature is safe. Remove the rice, and carve the chicken. Serve.
Notes
Nutrition
This recipe was originally posted on October 26, 2011. It has been thoroughly updated to improve user experience, enhance SEO, provide more comprehensive details, and to showcase how effortlessly it pairs with Paisley Farm’s Five Bean Salad. Re-shared on December 18th, 2020.