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.