Preheat the oven to 375°F (190°C).

Rub the chicken with olive oil, salt, pepper, garlic powder, and paprika.

Place the chicken in a roasting pan and surround it with mixed vegetables.

Roast in the preheated oven for about 1.5 hours or until the internal temperature reaches 165°F (75°C).

In a pot, bring 4 cups of water to a boil.

Add the rice and a pinch of salt, reduce heat to low, cover, and simmer for 20 minutes or until water is absorbed.

Fluff with a fork and stir in butter if desired.

In a mixing bowl, cream together the butter and sugar until smooth.

Beat in the eggs one at a time, then stir in the vanilla.

Combine flour and baking powder, then gradually add to the creamed mixture.

Fold in chocolate chips if using.

Pour batter into a greased baking dish and bake at 350°F (175°C) for 25-30 minutes.