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Roasted Chicken with Veggies and Grapefruit

Grapefruit and garlic permeate this roasted chicken which is served with roasted multicolored carrots and red potatoes.
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Course Dinner
Cuisine General
Servings 6 Served
Calories 51 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 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


  • 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.


Calories: 51kcalCarbohydrates: 13gProtein: 0.4gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 2mgPotassium: 48mgFiber: 1gSugar: 12gVitamin A: 490IUVitamin C: 0.4mgCalcium: 7mgIron: 0.3mg
Keyword dinner, poultry
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