Southern Living Roasted Chicken

So like many people I am always looking for new healthy recipes to try.   I was thumbing through my mother in law’s southern living book and came across one pan dinners so decided to try this with my parents for guinea pigs.

I changed a few things but not much.   Instead of using a whole chicken I did just by some beautiful organic chicken thighs.   This seemed to work just as well.   I also sliced my portabella mushrooms.    In hind sight keeping them whole may have been a bit better because they were REALLY done.   I loved this dish as did everyone in my family.     Even the kids.   The chicken was amazingly tender and suprisingly very flavorful and the rice was perfect!  Highly recommend for an easy weekend dinner!



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 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.

adapted from Southern Living January 2016

Published on: January 8, 2016

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