Leave the chicken whole for a special presentation. Roast until the juices run clear, about 1 hour and 15 minutes; add the vegetables during the last 30 minutes.
Make extra rice for a couple of days. Swap in a large pot in Step 2 and use 4 cups rice and 4 cups water. Use about 4 cups cooked rice for tonight and refrigerate the rest.
Save any unused pan juices! Brush onto bread before toasting, use when sautéing vegetables or add to soups.