Granny’s Chicken N Rice

Prep Time: 5 minutes

Cook Time: 40 minutes

Servings: 3-4 servings

Granny’s Chicken N Rice

This recipe is in honor of my Granny (she was also my Godmother), who was one of the best cooks I will ever know and truly a huge influence of my love for cooking and cooking for others. Granny made this dish numerous times a year. When you went to Granny's house there was always something good to eat and you never went home hungry! Granny always used fresh, not previously frozen, whole chicken, that she cut up. That really is the key to ending up with good, moist, chicken. Buy a fresh chicken and have your butcher cut it into 8 pieces, or bring it home and do it yourself. The breasts will be small, juicy and tender on a 3 pound chicken. You don’t need a ton of seasoning, the chicken has so much flavor on it’s own when it is fresh, salt and pepper will do! That's the only seasoning Granny used! There was never a doubt that Granny new what good cooking was all about!


  • One whole frying chicken (about 3 pounds) cut up into 8 pieces
  • 1 tsp olive oil
  • ½ tsp salt
  • ⅛ tsp pepper, or to taste
  • For Granny's Rice
  • 4 T unsalted butter
  • 4 cups Kitchen Basics ©chicken stock, (stock not broth)
  • 1 cup water
  • 2 ½ cup white rice
  • 1 T fresh rosemary, minced, or 1 tsp dried (optional)
  • 1 Bay Leaf
  • Black Pepper to taste


  1. Allow chicken to sit at room temperature for 30 minutes before proceeding with recipe.
  2. Preheat oven to 375 degrees.
  3. Put olive oil in a very small bowl.
  4. With brush or hands, rub oil all over chicken.
  5. Sprinkle chicken on both sides with salt and pepper, place in shallow pan, skin side up.
  6. Roast at 375 degrees for 30-40 minutes until juices run clear when chicken is poked with a fork
  7. Remove pan from oven and cover loosely with foil for 10-15 minutes.
  8. Save pan drippings for rice.
  9. For the Rice Melt butter in 4 - 5 quart pot over medium heat. Add rice and saute for 2 minutes, stirring frequently, do not let the rice burn. Stir in water, stock, rosemary, bay leaf and black pepper. Lower heat, cover and simmer at a low boil for 20 minutes. Remove lid, discard bay leaf and stir in drippings from chicken. A simple dish with so much flavor, you will not be able to stop eating!!


Great served with Roasted Brussels Sprouts (you can see I even added them on top of the rice!)