Diva Tasting: Roasted Chicken in a Pan….

Whole Roasted Chicken with Rice and Mushrooms


1 ( 4-Lb.) Cut-Up Whole Chicken

1/3 Cup Olive Oil, Divided

4 Teaspoons Butter

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


Step 1 Preheat oven to 425°. Rub chicken pieces with 1 Tbsp. olive oil; sprinkle with 2 tsp. salt and 1 tsp. Pepper. At this point I like to place several pats of good butter under the skin at the thighs, breast and legs.

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.

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