2 Tbsp. Kosher salt, divided
1 ½ Tsp. Freshly ground black pepper, divided
1 Tsp. Garlic powder
1 Tsp. Onion powder
1 Tsp. Thyme, dried
1 Tsp. Smoked paprika
¼ Tsp. Cayenne
Fresh Thyme, 5-6 sprigs
1/3 Cup Pink grapefruit juice
1/4 Cup Patricia and Paul Balsamic Grapefruit Vinegar
1/4 Cup Honey
4 Tbsp. Patricia and Paul Roasted Garlic Olive oil, divided
1 Whole chicken (about 5 pounds)
4 Large Carrots, multi-colored, peeled and cut into one-inch pieces
4 Red potatoes, quartered
2 Yellow onions, cut into wedges
6 Garlic cloves, smashed
2 Ruby grapefruits, cut into wedges
1) Place your chicken on a cutting board and pat dry with paper towels.
2) Make the rub for the chicken. In a small bowl, mix 2 tablespoon kosher salt, 1 teaspoon of freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper and stir until combined.
3) Place the chicken, breast side up on a baking sheet and drizzle with a tablespoon of the roasted garlic olive oil. Rub all over the chicken. Sprinkle the spice mix all over the chicken and rub it in, so the entire chicken is coated with spices. Put about a tablespoon of the seasoning in the chicken’s cavity too. Place the chicken uncovered in the refrigerator overnight. The skin will dry out and make it extra crispy when cooked.
5) Peel your carrots and cut into one-inch-thick pieces. Halve or quarter the potatoes so they are about the same size as the carrots. Peel the onions, cut into wedges. Peel and smash the garlic cloves. Put everything into a large bowl. Drizzle with about a tablespoon of the garlic olive oil and toss to coat. Add a teaspoon of kosher salt and about 20 grinds of fresh ground black pepper. Toss again. Add all the veggies, except two wedges of onion, to a roasting pan or large baking sheet and spread out the veggies. Add all but two quarters of grapefruit wedges to the veggies. Nestle them into the veggies.
9) After 30 minutes, remove the chicken from oven and brush the chicken with the olive oil and grapefruit juice mixture. Then continue cooking and basting every 15 minutes. Cooking time is about 20 minutes a pound, so a 5-pound chicken should take about an hour and 40 minutes. If the chicken is browning too fast, loosely cover with aluminum foil. Check the temperature of the chicken using a thermometer placed in the thickest part of the breast. The chicken is done when its internal temperature is 165 degrees.
10) Let the chicken rest for 10 minutes, covered in foil, to let the juices redistribute into the meat. Serve all the cooked veggies in a bowl and top with some fresh thyme. Using your chef’s carving knife, carve the chicken and serve on a platter with additional slices grapefruit to squeeze on top. Enjoy.
NOTES: My roasted chicken with veggies and grapefruit gets a ton of flavor from artisanal grapefruit balsamic vinegar and garlic olive oil. The chicken is heavily seasoned with my rub and chilled overnight in the refrigerator, uncovered, to help dry out the chicken skin. This will make the chicken skin crispy when it is roasted in the oven.
Roasting a whole chicken obviously takes time but it is so worth it. The house fills with great smells and the anticipation is reminiscent of Thanksgiving. This is an easy recipe to pull together. It is also a one-pan dinner since your vegetables and potatoes are all on one pan. That makes this easy to make, serve and clean up.
If you like this recipe, be sure to check out some of my other favorite chicken recipes.