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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.
Start by drying the chicken well with paper towels. Then, mix all the rub ingredients in a small bowl. Place your chicken on a baking sheet and drizzle with the olive oil. Rub that all over the chicken. Next, sprinkle the chicken with the rub mixture. Add a tablespoon to the inside cavity of the bird. Rub the seasoning all over the chicken to form a crust. Pop in the refrigerator, uncovered, overnight. This will dry out the chicken skin and make it extra crispy when it cooks.
The next day, remove your chicken from the refrigerator and let sit for about 1/2 hour to come to room temperature. You’ll prepare your veggies during this time. Cut your red potatoes into quarters. Peel your carrots and onions and cut into large chunks about the same size as the potatoes. Peel your garlic cloves and smash them. Put all the veggies in a large bowl. Drizzle with some olive oil and add salt and pepper. Toss to combine. Lay everything but two wedges of the onion on a baking sheet. Put the chicken on top of the veggies.
Cut a grapefruit into 8 wedges. Insert two grapefruit wedges, two onion wedges and the thyme into the cavity of the chicken. Pop into the preheated oven to roast.
While the chicken is roasting, make the glaze for the chicken. In a medium sized bowl, whisk the grapefruit juice, grapefruit balsamic vinegar, honey, and two tablespoons of the garlic olive oil. After the first 30 minutes of cook time, using a pastry brush, you’ll start basting the chicken with the glaze every 15 minutes until the chicken is golden brown and cooked through.
Using a thermometer inserted into the thickest part of the breast, you want the internal temperature to be 165 degrees. Once done, remove from the oven, cover with foil and let rest 15 minutes to redistribute the juices.
Once the chicken has rested, you can begin carving the chicken. Serve it with the roasted veggies on the bottom of the baking sheet for a one pan wonder. This dish is so tasty and so comforting. You can serve on individual plates, or carve and serve the chicken and veggies all together on one big platter for some fun family style eating. Enjoy.
If you like this recipe, be sure to check out some of my other favorite chicken recipes.
Chicken Tenders and Peas with Tarragon Cream
Roasted Chicken with Veggies and Grapefruit
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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 White 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
Instructions
- Place your chicken on a cutting board and pat dry with paper towels.
- 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.
- 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.
- The next day, take the chicken out of the refrigerator at least 1/2 hour before putting into the oven. Preheat the oven to 350 degrees F.
- 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 on a baking sheet and spread out the veggies. Add all but two quarters of grapefruit wedges to the veggies. Nestle them into the veggies.
- Take the remaining two grapefruit slices, half the fresh thyme and two wedges of the onion and insert into the cavity of the chicken. Place the chicken right on top of the veggies.
- Place the roasting pan or baking sheet into the oven and cook for about 30 minutes.
- While the chicken and veggies are roasting, mix the grapefruit juice, grapefruit balsamic vinegar, honey and two tablespoons of the roasted garlic olive oil in a large bowl or measuring cup.
- 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.
- 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. Carve the chicken and serve on a platter with additional slices grapefruit to squeeze on top. Enjoy.
