Sheet Pan Simple Whole Chicken with Mushroom Rice
March 18, 2020
Categories: Chicken, Broccoli, Mushrooms, One-Pot Meal, Oven Roast Gluten-Free, No Eggs, Non-Dairy, Whole Chicken, Kosher Meat, Chicken Dinner, more
"A one pan dinner, meaning less clean up after dinner! Plus everyone gets their pick of the piece of chicken they prefer."
- Serving Size: 1 (314.1 g)
- Calories 566.5
- Total Fat - 42.4 g
- Saturated Fat - 11.5 g
- Cholesterol - 81.6 mg
- Sodium - 1818.4 mg
- Total Carbohydrate - 23.4 g
- Dietary Fiber - 2 g
- Sugars - 2.8 g
- Protein - 23.2 g
- Calcium - 27.5 mg
- Iron - 2.5 mg
- Vitamin C - 0.8 mg
- Thiamin - 1 mg
Step by Step Method
Preheat the oven to 425 degrees F. Rub the chicken pieces with 1 tablespoon olive oil; sprinkle with 2 teaspoons salt and 1 teaspoon black pepper.
Spread the ready-to-serve rice in an even layer in a heavy-duty aluminum foil-lined sheet pan, breaking up the clumps.
Cut the broccoli into florets. If using the stems, peel the outer skin off so the stalks will get tender and cut into chunks about the size of florets. Toss together the broccoli, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl; spread in an even layer over the rice.
Toss together the mushrooms and the remaining olive oil, salt, and pepper, and spread over the broccoli and rice.
Place the chicken pieces, skin side up, 1 1/2 inches apparat on the broccoli and mushrooms.
Bake at 425 degrees for about 1 hour or until a meat thermometer inserted in the thickest portion of the chicken registers 170 degrees. Let stand for 5 minutes before serving.
No special items needed.