Chicken, Broccoli, and Mushroom Rice

We can never eat this again.  It was really good at the time and it kept being really good until our family-wide stomach bug hit.  It wasn't the chickens fault but correlation v. causation is hard to take to heart while worshiping the porcelain gods.  And then we went on a road-trip to Waco.  And very bad things almost happened to my brother-in-law's bed. 

It was bad.  Of course I don't have a picture of the plated or even cooked chicken. So I'm looking at raw chicken while re-living a less than gentle time.

On a scale of 1 to 10, how well did I sell this recipe? Ha. I bet I can convince Steven to eat it again if I call it by something else entirely.

Also I don't think cutting up a whole chicken will ever be easy or fun, but at least I'm less bratty about it now. Bonus- you get to make nice chicken stock.

and this might be helpful- how to cut up a chicken

Chicken, Broccoli, and Mushroom Rice
Serves 4
Adapted from Southern Living

• 3 1/2 to 4 pound whole chicken, cut into pieces
• 1/4 cup + 1 tablespoons olive oil, divided
• 3 teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper, divided
• 1 pound of rice, cooked
• 1 pound fresh broccoli florets
• 1 pound of mushrooms, stems removed

Preheat oven to 425 degrees F.

Spread rice in an even layer on an aluminum foil lined pan.

Toss broccoli florets, mushrooms, 1/4 cup of olive oil, 1 teaspoon salt, and 1 teaspoon pepper in a bowl then spread of rice. Then spread on top of rice.

Rub the chicken pieces with 1 tablespoon of olive oil then sprinkle with 2 teaspoon of salt and 1 teaspoon of pepper. Place chicken on top of the broccoli and mushrooms 1 1/2 inches apart.

Bake at 425 degrees F for 1 hour until chicken is at least 170 degrees F.  Let stand for 5 minutes then serve.