Prepare the chicken: 

In a small bowl, stir together salt, pepper, granulated garlic, marjoram, paprika, and cayenne, if using. 

Brush a light coating of olive oil, about a tablespoon, all over the chicken and season with the spice blend using your hands to spread the spices throughout so that the entire chicken is well-coated.  

Place the chicken on a baking sheet breast side up. Cover the chicken and refrigerate if possible for at least 2 hours or up to overnight to maximize the flavor. If you don’t have time to let it sit, you can start cooking. 

When ready to cook the chicken, preheat the oven to 375°F. Line a baking sheet with parchment paper and place the chicken on it.

Roast the chicken: 

In a small bowl, stir together the grapefruit juice and 2 tablespoons of olive oil and set aside. 

Cook the chicken for 40 minutes. Remove from the oven and baste with the chicken drippings in the pan first, then baste it with the grapefruit-olive oil mixture. Continue roasting, basting with the pan drippings and grapefruit-olive oil mixture every 15 minutes for about an hour and 10 minutes.  A 4-pound chicken will take about an hour to cook through, but I like to do an extra basting and roast it a little longer. Your chicken should be a beautiful golden brown color now, but if it isn’t, keep it in the oven a little while longer. 

When the chicken is done roasting, remove the baking sheet from the oven and allow the chicken to rest for 10-15 minutes before carving. 

Cook the carrots: 

While the chicken is roasting, bring a large pot of water with a teaspoon of salt to boil and parboil the carrots for 8-9 minutes. Scoop the carrots into an ice bath with a slotted spoon for 3 minutes. Drain the carrots. Over medium heat, add the olive oil to a large pan. Add the carrots to the pan and until they are about done to your liking, or about 7 minutes, stirring occasionally, until caramelized and brown then season with salt. Toss the carrots then add maple syrup, toss until the carrots are well coated, then add the butter and toss to coat. Add the sumac and chili crisp, and toss until carrots are well-coated. Turn the heat off. Taste and salt if needed and set aside. 

Make the Au Jus (optional):

In a small sauce pan, combine leftover grapefruit-olive oil mixture, drippings and bring to a boil over medium-high heat.  Meanwhile, in a small bowl combine the cold water and cornstarch and stir until it dissolves. Pour the cornstarch slurry into the sauce pan and stir. Add the maple syrup, and a dash of Worcestershire sauce. Reduce the heat to medium and add the butter. Stir until everything is well-combined. Remove from heat and set aside. 

Serve the Spatchcocked Grapefruit Chicken and Spiced Carrots with the au jus, if making, and mashed potatoes and enjoy!