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.
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.
I 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.