Preheat your oven to 375 degrees F. Spray the inside of your roasting pan with non-stick cooking spray, set aside.

Rinse chicken in cool water inside and out, and pat it dry with paper towels place the chicken in the roasting pan.

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.

Brush the chicken inside and out with the melted butter.

Stuff the cavity of the chicken with the rice. I like plenty of rice in mine so I typically will have some spilling out.

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.

Remove chicken when the skin is golden brown and the internal temperature is safe. Remove the rice, and carve the chicken. Serve.