A few days ago, someone asked me for a different way to roast a chicken, and I have her this recipe. I haven’t made this in a long time, and it was a welcome change from the ho-hum regular roasted chicken we all know and love.
Spane and I both love grapefruit, and I was lucky to get some beautiful ruby-red grapefruit at my local corner store. Today, I’m going to go to the local farmer’s market and get some more. Did you know that grapefruit is really good for you? As a member of the citrus family, they are packed with vitamin C, have low sodium, low sugar, high lycopene, high potassium, and fat burning enzymes.I have to tell you, binder clips are great in the kitchen. I use them mainly to close up bags, especially bags of frozen vegetables. When I was making my chicken, the skin on the breast tore, and I needed it to cover the grapefruit slices. What to do? I heard some TV doctor yelling “Clamp!” in my head, got some binder clips out of the drawer and clamped it up. When the chicken was finished cooking, it was just a matter of removing the clips, and the skin stayed nicely together. Clean up was simple, too, and unlike twine, I can reuse my clips after thoroughly washing them.
This recipe is really, really easy. It’s just a matter of slicing grapefruit very thinly, raising up the skin of the bird, and placing the fruit under the skin.
Recipe: Ruby Red Grapefruit Roasted Chicken
Summary: A unique and easy way to make impressive roasted chicken.
- 1 ruby-red grapefruit
- 1 whole chicken
- 1 teaspoon poultry seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon avocado oil
- 2 tablespoons white wine
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon local raw honey
- Preheat the oven to 375.
- Cut the grapefruit in half. Reserve one half, and slice the other half into thin slices.
- Clean out, rinse and dry the chicken.
- Place your hand under the skin of the chicken’s breast, and lift it up, being careful not to tear it. Loosen the area near the leg and thigh as well.
- Put slices of grapefruit under the skin. If you tore the skin, use binder clips to put it back together. Put the chicken in a roasting pan. Secure the wings and legs with twine or heavy-duty thread.
- Put the poultry seasoning, onion and garlic powder, paprika and avocado oil in a bowl and mix.
- Use the pastry brush to thoroughly paint the chicken with the mixture. Make sure to get the back as well – that’s tasty food!
- Put the wine and water into the bottom of the pan, and place the pan in the oven.
- Put the juice of the other half of the grapefruit in a bowl with the cornstarch and honey. Reserve that as you will be glazing the chicken with that about a half hour before it is done.
- Roast the chicken until done, about an hour and a half. The chicken is done when it is 200 degrees on an instant read thermometer.
If you can’t get ruby-red grapefruit, get the pink grapefruit. The yellow is just too sour. Even though this chicken is really skinny, you do not have to eat the skin, although it is tasty! You can also cook the chicken on the grill, using the indirect method.
Preparation time: 5 minute(s)
Cooking time: 1 hour(s) 30 minute(s)
Diet tags: Low calorie, Gluten free
Number of servings (yield): 6
Culinary tradition: USA (General)
Fat: 4 grams
Protein: 2 grams
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.