Simple Whole Roasted Chicken with Broccoli-Mushroom Rice

Name: Simple Whole Roasted Chicken with Broccoli-Mushroom Rice
Total time: 1 min
Ingredients: 1 (3 1/2- to 4-lb.) cut-up whole chicken; 1/3 cup olive oil, divided; 3 teaspoons kosher salt, divided; 2 teaspoons freshly ground black pepper, divided; 2 (8.5-oz.) pouches ready-to-serve rice; 1 pound fresh broccoli; (8-oz.) packages fresh cremini mushrooms, stems removed

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Total: 1 hours, 20 minutes

Servings: 5

Cost: $7.55 /serving

Author : Southern Living

Simple Whole Roasted Chicken with Broccoli-Mushroom Rice

Ingredients

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1 (3 1/2- to 4-lb.) cut-up whole chicken1/3 cup olive oil, divided3 teaspoons kosher salt, divided2 teaspoons freshly ground black pepper, divided2 (8.5-oz.) pouches ready-to-serve rice1 pound fresh broccoli(8-oz.) packages fresh cremini mushrooms, stems removed

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Instructions

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Step 1

Preheat oven to 425°. Rub chicken pieces with 1 Tbsp. olive oil; sprinkle with 2 tsp. salt and 1 tsp. pepper

Step 2

Spread ready-to-serve rice in an even layer in a heavy-duty aluminum foil-lined sheet pan, breaking up clumps.

Step 3

Cut broccoli into florets. Toss together broccoli florets, 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a medium bowl; spread in an even layer over rice. Toss together mushrooms and remaining olive oil, salt, and pepper, and spread over broccoli and rice.

Step 4

Place chicken pieces, skin side up, 1 1/2 inches apart on broccoli and mushrooms.

Step 5

Bake at 425° for about 1 hour or until a meat thermometer inserted in thickest portion of chicken registers 170°. Let stand 5 minutes before serving.