This sneak preview from the cookbook is a perfect for a family dinner!
- 2 Tbsp salt, divided
- 1 ½ tsp pepper, divided
- 1 tsp granulated garlic
- 1 tsp marjoram
- 1 tsp paprika
- ¼ tsp cayenne
- ¾ cup juice from fresh grapefruit (save the juiced grapefruit)
- 4 Tbsp Extra Virgin Olive oil, divided
- 1 whole chicken (about 4 pounds)
- 3 large carrots (halved lengthwise and cut into thirds)
- 3 cups quartered red potatoes
- 1 yellow onion, cut into wedges (about 1 ½ cup)
- 5 cloves garlic
In a small bowl, stir together 1 ½ Tbsp salt, 1 tsp pepper, granulated garlic, marjoram, paprika and cayenne and stir until combined. In another small bowl, stir together the grapefruit juice and 2 Tbsp of olive oil.
Place the chicken, breast side up on a baking sheet and drizzle with 1 Tbsp olive oil. Sprinkle the spice blend on both sides of the chicken and rub it all in well so that the chicken is coated with spices and oil. Cover the chicken and refrigerate for at least 2 hours or up to overnight.
When ready to cook the chicken, preheat oven to 350°F. Line a baking sheet with parchment paper and place the chicken on it.
In a medium bowl, add the carrots, potatoes, onions and garlic cloves, 1 Tbsp of olive oil, 1 tsp salt, ½ tsp pepper, toss to coat. Distribute them evenly around the chicken on the baking sheet. Fold a juiced ½ grapefruit and stuff into the opening of the chicken.
Cook the chicken for 30 minutes. Remove from oven and baste and with the olive oil and grapefruit juice mixture. Then continue cooking, basting every 15 minutes. Cooking time is about 20 minutes a pound, so a 4 pound chicken should take about an hour and 20 minutes. If chicken starts to get too brown, cover loosely with aluminum foil.
Something important to know is that whenever you are roasting a chicken , place the breast side up (spine side down), no need to flip it in in the middle of cooking, unless a recipe you are using says other wise.
If you don’t like or can’t have grapefruit, this recipe works great with different kinds of citrus. You can try tangerines, blood oranges, clementines or your favorite citrus fruit. Just use the same amount of juice that the recipe calls for and save half of the juiced fruit to stuff in the chicken.