Rosemary and Ruby-Red Roast Chicken

3 Nov

I had to write this short n’ sweet post to tell you how a forlorn single grapefruit abandoned in the bottom of the fridge inspired an incredible meal.

On a whim, I Goggled grapefruit and chicken and stumbled upon this gorgeous recipe from No Fuss Foods, which I then followed verbatim (rare for me). I’m glad I did because the end result was the juiciest and most herbaceous roast chicken EVER, and delivered serious flavour throughout. WARNING: only try this recipe if you really like rosemary.

I know I was just going on and on about how beautiful eggplants are…but really…does anything really beat a Ruby Red grapefruit?

20131103-232024.jpgI blended grapefruit juice (and some pulp) with garlic, salt, peppercorns, fresh rosemary and some olive oil.  Then I spooned the marinade (more like a paste) under the skin of the chicken.

Tip use a sharp pairing knife and gently loosen the skin all over the breast of the chicken, being careful not to puncture the skin. I also did this to the meaty part of the legs. Distribute as evenly as possible covering as much of the chicken under the skin as you can with the paste.

20131103-232040.jpgI roasted the chicken on top of a rack, and below added carrots, onions, sweet potato and sprigs of thyme sprinkled with sea salt, olive oil, and to finish fresh grapefruit juice. The drippings from the chicken mixed with the veg added more great flavour. I also stuffed the cavity with the grapefruit rind and more freaking rosemary.

The recipe said to roast the chicken upside down for the first 45 minutes and then flip. I think this really adds to a juicy bird. After the 45 minute mark I topped the chicken with the remaining marinade and roasted for another hour. As it was resting I squeezed more fresh grapefruit juice over everything.

I served the chicken and veg on a bed of baby kale. This would be great for a dinner party. For more wow factor, grill slices of grapefruit to serve on the side.





8 Responses to “Rosemary and Ruby-Red Roast Chicken”

  1. Mum November 5, 2013 at 12:20 am #

    Hey! It turned out fabulously!! Congrats!
    I bet it was super delicious!! I’ll have to try it!
    I love how you also love the colours of foods and spices! xxx

  2. Melanie Weston Gyles November 5, 2013 at 8:49 am #

    Wow!! that chicken looks amazing! so different..And I thought grapefruits were just invented to gross little kids out in the morning. They would devour this chicken. great job Maddie.

    • food,mostly November 5, 2013 at 10:47 am #

      Hey Melanie!

      The grapefruit was subtle…particularly with the ruby red because they’re a bit sweeter.

      You should try it out! Thanks for the comment!

  3. The Home Cook November 6, 2013 at 7:39 am #

    Thank you for visiting my blog and trying out my recipe! I’m glad to hear it was a hit 🙂

  4. francesca November 8, 2013 at 3:06 am #

    lawdy lawdy that chicken looks delicious!

  5. Mum November 17, 2013 at 10:20 am #

    I am cooking this tonight! Thanks for the recipe! The only thing that I am going to change is that I am going to brine the chicken all day in grapefruit juice and seasonings. Wish me luck! xxx

    • food,mostly November 17, 2013 at 10:24 am #

      Yum! Can’t wait to hear how it turns out!

      • Mum November 17, 2013 at 8:15 pm #

        OMG!!! Awesome hun! What a terrific recipe! It’s a keeper!
        Drooooool! 🙂

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Immy May

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