As a kid, my dad would make this recipe for an easy Saturday afternoon dinner. A few spices, butter, and a simple rice stuffing turns a whole chicken into instant comfort food, complete with a self-contained side. 

The star of this dish is the rice and raisin stuffing. Spooning over some pan drippings brings out all the flavors from the chicken and is always in high demand at the table. The cinnamon in the rub adds a hint of sweetness that works well with the raisins but is not overpowering. Putting the butter under the skin keeps everything moist and minimizes the need for basting. 

Note: the rice must be precooked before being stuffed. Separate the rice for the stuffing and use the remaining rice as a side, but do not cross contaminate the two until it is time to eat. Feel free to add as much (or as little) of the pan drippings as you prefer. 

Prep time: 45 minutes | Total time: Approximately 1 hour 30 minutes - 2 hours | Serves 4

For the rub mix together: 

• 1 tablespoon paprika

• 1 teaspoon smoked paprika

• ½ teaspoon hot Mexican chili powder or cayenne pepper

• Approximately ½ teaspoon cinnamon, or less if desired

For the chicken:

• 1 whole chicken, any size

• 1 stick butter, divided

• 1 cup of rice (cooked) combined with ½ cup raisins 

Directions:

Cook rice and combine with raisins (see note). 

Preheat oven to 350℉. Pat the chicken dry with paper towels. The chicken can also be dry-brined. If not dry brining, season well with kosher salt and black pepper. Apply spice rub liberally on all sides. 

Separate skin from chicken and insert butter pads, trying to place an even amount on the front and back sides of the chicken (if one side has a little more butter, that is okay). 

Above from left to right: separating the skin, inserting butter pads, stuffing the chicken

Separate rice for stuffing (see note) and stuff chicken. Most chickens will require ¼ - ½ cup of rice. Close the chicken cavity, either by trussing, using toothpicks, or even grilling skewers. 

Place chicken breast-side up in a baking pan or on a baking sheet and bake until the internal temperature reaches 165℉ at the thickest part of the breast, about 45 minutes-1 hour 30 minutes depending on the size of the chicken. Baste when you remember. 

Check temperature after the first 45 minutes and every 20 minutes thereafter. 

Remove chicken from oven and remove stuffing, spooning pan drippings over if desired. Carve chicken and serve.