Simple Whole Chicken With Roasted Broccoli-Mushroom Rice

• 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

1. Preheat oven to 425u0b0. 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 425u0b0 for about 1 hour or until a meat thermometer inserted in thickest portion of chicken registers 170u0b0. Let stand 5 minutes before serving.

chicken, olive oil, kosher salt, freshly ground black pepper, pouches ready, broccoli, fresh cremini mushrooms

Taken from www.myrecipes.com/recipe/simple-whole-chicken-roasted-broccoli-mushroom-rice (may not work)