Simple Whole Chicken with Roasted Broccoli-Mushroom Rice

- Photo: Alison Miksch
Photo: Alison Miksch

Each member of the family can enjoy his or her favorite piece of the bird with this recipe.

Hands-on time: 10 minutes
Total time: 1 hour 20 minutes
Yields: Makes 4 to 6 servings


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

2 (8-oz.) packages fresh cremini mushrooms, stems removed

How to Make It

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

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

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.

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

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.


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