Ruby Red Grapefruit Roasted Chicken
A unique and easy way to make impressive roasted chicken.
Calories per serving: 331kcal
Ingredients
- 1 ruby-red grapefruit
- 1 whole chicken
- 1 teaspoon *poultry seasoning
- ½ teaspoon onion powder
- ½ 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
Instructions
- Preheat the oven to 375 °F (191 °C).
- 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.
- glazed chickenUse 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.
Notes
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.
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