Simple Whole Chicken with Roasted Broccoli-Mushroom Rice

ljrnana5 sent this recipe in for you to try. Each member of the family can enjoy his or her favorite piece of the bird with this recipe. Make with pepper if you can tolerate it or omit. You can always substitute your favorite spice in place of pepper as well. From myrecipes.com.

Simple Whole Chicken with Roasted Broccoli-Mushroom Rice

Makes 4 to 6 servings


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 (can omit or substitute your favorite spice)
2 (8.5-oz.) pouches ready-to-serve rice (without problem ingredients)
1 pound fresh broccoli
2 (8-oz.) packages fresh cremini mushrooms, stems removed


Directions:

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

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

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.

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

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.