Simple Whole Chicken with Roasted Broccoli-Mushroom Rice

Southern Living
Simple Whole Chicken with Roasted Broccoli-Mushroom RiceRecipe

Photo: Alison Miksch

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

Makes 4 to 6 servings


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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


Hands-on: 10 Minutes
Total: 1 Hour, 20 Minutes

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.

Created date

December 2015