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Description
Preheat oven to 425 F.

Brush bottom of large oblong ridge-bottomed roaster pan (with lid) with mixture of light olive oil and coconut oil. Add 2 cups mixed brown basmati, white basmati, red, and wild rice, spreading across bottom. Sprinkle with 1 tsp ginger honey crystals, 1 packet true lemon, 1 packet true lime, 1/4 tsp black pepper, and 1 tsp garlic salt. Chop up one large zucchini and one large pale yellow summer squash into large wedges and place in mix above rice. Sprinkle with 1.5 tsp freeze-dried dill.

Drain one 6 oz (dr wt) can medium pitted green ripe olives in sea salt and water and one 6 oz (dr wt) can large pitted black olives in water and salt into 4 cup liquid measure. Scatter olives among squash.

Cover with 1/2 lb each frozen chopped spinach and kale. Add to liquid measure 2 tbsp garlic rice vinegar, 2 tbsp pineapple-lime juice, 3 tbsp silver rum, and 3 tbsp pomegranate juice. Top off to 4 cups with chicken broth and pour evenly over all. Sprinkle with 1 packet true lemon, 1/2 tsp ginger honey crystals, and 2 tsp garlic salt.

Arrange 5 lbs defrosted chicken leg quarters in layer over all (5-6 pieces). Spray with lemon-infused olive oil and sprinkle with 2 tsp freeze-dried dill, 1/4 tsp black pepper, and 2 tsp garlic salt. Cover and cook for 90 minutes.

Mediterranean Roast Chicken 1
Mediterranean Roast Chicken and Rice 2
Mediterranean Roast Chicken and Rice 3
Mediterranean Roast Chicken and Rice 5

Description
Preheat oven to 425 F.

Brush bottom of large oblong ridge-bottomed roaster pan (with lid) with mixture of light olive oil and coconut oil. Add 2 cups mixed brown basmati, white basmati, red, and wild rice, spreading across bottom. Sprinkle with 1 tsp ginger honey crystals, 1 packet true lemon, 1 packet true lime, 1/4 tsp black pepper, and 1 tsp garlic salt. Chop up one large zucchini and one large pale yellow summer squash into large wedges and place in mix above rice. Sprinkle with 1.5 tsp freeze-dried dill.

Drain one 6 oz (dr wt) can medium pitted green ripe olives in sea salt and water and one 6 oz (dr wt) can large pitted black olives in water and salt into 4 cup liquid measure. Scatter olives among squash.

Cover with 1/2 lb each frozen chopped spinach and kale. Add to liquid measure 2 tbsp garlic rice vinegar, 2 tbsp pineapple-lime juice, 3 tbsp silver rum, and 3 tbsp pomegranate juice. Top off to 4 cups with chicken broth and pour evenly over all. Sprinkle with 1 packet true lemon, 1/2 tsp ginger honey crystals, and 2 tsp garlic salt.

Arrange 5 lbs defrosted chicken leg quarters in layer over all (5-6 pieces). Spray with lemon-infused olive oil and sprinkle with 2 tsp freeze-dried dill, 1/4 tsp black pepper, and 2 tsp garlic salt. Cover and cook for 90 minutes.

Mediterranean Roast Chicken 1
Mediterranean Roast Chicken and Rice 2
Mediterranean Roast Chicken and Rice 3
Mediterranean Roast Chicken and Rice 5