The secret weapon for my spin on everyday chicken? Grapefruit. I will not name names, but I know a vegetarian or two who will sneak a piece, because it is simply so delicious, with its crispy, citrusy browned skin. Part of the trick to this great one-dish meal is the spice blend, which you can make and sprinkle on the chicken in the morning before you go to work—or even the night before. The roasted vegetables absorb the dripping chicken juices as they cook, and there’s something about the combination of the chicken fat, spices, and grapefruit that transforms the vegetables.
Perfect for a summer picnic or outdoor gathering, this dish is sure to satisfy. And since it’s free of grains, dairy, and gluten (as well as Paleo/Whole-30 friendly), it’s one everyone can enjoy.
Serves 4 , prep time: 10 minutes, cook time: 1 hour, 50 minutes
(plus 2 hours marinating time)
- 1 tablespoon plus 2½ teaspoons kosher salt
- 1½ teaspoons freshly ground black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon dried marjoram
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 whole chicken (about 4 pounds)
- 4 tablespoons extra-virgin olive oil
- ¾ cup fresh grapefruit juice (reserve one of the juiced halves)
- 3 large carrots, halved lengthwise and cut into thirds
- 3 cups quartered red potatoes (about 1 pound)
- 1 medium yellow onion, cut into 8 wedges
- 5 garlic cloves
- In a small bowl, stir together 1 tablespoon plus 1½ teaspoons of the salt, 1 teaspoon of the black pepper, the granulated garlic, marjoram, paprika, and cayenne. Set aside.
- Put the chicken on a baking sheet or large plate, and coat the skin with 1 tablespoon of the olive oil. Sprinkle the spice blend on all sides of the chicken to liberally and evenly coat. Cover the chicken and refrigerate for at least 2 hours, or as long as overnight.
- When ready to cook the chicken, preheat the oven to 350°F.
Line a baking sheet with parchment paper.
- Set the chicken on the lined baking sheet.
- In a small bowl, stir together the grapefruit juice and 2 tablespoons of the olive oil. Set aside.
- In a medium bowl, combine the carrots, potatoes, onion, and garlic cloves with the remaining 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper and toss to coat evenly. Distribute the vegetables evenly on the baking sheet around the chicken. Fold the juiced grapefruit half and stuff it inside the chicken.
- Bake the chicken for 30 minutes, then baste it with the grapefruit juice mixture. Return it to the oven and bake for a total time of 80 to 90 minutes (or 20 minutes per pound), basting every 15 minutes. If the chicken becomes too brown, loosely cover it with aluminum foil.
- Serve and enjoy!
TERI’S TIP: To check if a whole chicken is cooked, wiggle the drumstick; if it moves loosely, then it’s done.