Whole chicken topped with a mixture of grapefruit zest and fresh herbs; then roasted and topped with a light grapefruit, white wine gravy.
This past weekend was really busy and hectic. On Sunday morning, I got to meet up with one of my college roommates and her family for breakfast.
We don’t get to see each other much, but thanks to the wonders of Facebook, we still keep in touch regularly. Her son plays on a traveling hockey team and as luck would have it, they had a tournament in NJ.
It’s always great to see them, even if it was only for a couple of hours. After our breakfast, we did our weekly errands; then came home to prep and move furniture so that we could have our hard wood floors refinished.
I had taken out a whole chicken for dinner and wasn’t sure what I was going to make with it. Then I noticed that we had a grapefruit so I decided to use that with some fresh herbs.
How do you make Grapefruit and Herb Whole Roasted Chicken?
For this recipe you’ll need a whole roaster chicken, pink grapefruit, fresh thyme, sage and rosemary, Canola oil, chicken broth and white wine.
Combine the herbs, grapefruit zest and oil until in a small bowl and mix well until a paste is formed. Remove any innards from the chicken (if applicable), rinse under cold water, and pat dry with paper towels.
Place the chicken in a roasting pan; then baste the chicken with the herb mixture. Next, add the juice from the grapefruit, chicken broth and wine to the bottom of the roasting pan.
Roast the chicken for 1 to 2 hours or until the internal temperature reaches 180 degrees F; basting the chicken every 15-20 minutes. Our chicken was 6 pounds and took almost 2 hours.
Remove chicken from the roasting pan and allow sit on a cutting board for 10 minutes before carving; which will seal in the natural juices and will reduce dryness in your chicken.
Read this post if you’re not sure how to carve a chicken or turkey. While the chicken is resting, you can make the gravy.
How do you make gravy?
You can make gravy by using cornstarch or flour. For this recipe, I used a mixture of equal parts cornstarch and cold water. Pour the pan drippings into a small saucepan; then add the cornstarch mixture.
Cook over medium heat, whisking constantly, until gravy thickens; then strain with a small mesh strainer into a gravy boat.
What other recipes can you make with a whole chicken?
We make a whole roasted chicken at least once a week. Some of our favorites are Lemon Pepper Whole Roasted Chicken, Balsamic Maple Whole Roasted Chicken and Whole Roasted Cajun Chicken. Leftovers are great too so check out this post for 10 Rotisserie Chicken Dinner Recipes.
This Grapefruit and Herb Whole Roasted chicken was deliciously light and not too citrusy. Serve with Creamy Garlic and Herb Mashed Potatoes and Sea Salt Roasted Green Beans. ~Enjoy!
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Grapefruit and Herb Whole Roasted Chicken
Ingredients
- 6 pound whole roaster chicken
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 pink grapefruit, zest and juice
- 3 tablespoons canola oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
For the Gravy
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons cold water
- pan drippings
Instructions
- Preheat oven to 350 degrees F.
- Combine the herbs, grapefruit zest and oil until in a small bowl and mix well until a paste is formed. Remove any innards from the chicken (if applicable), rinse under cold water, and pat dry with paper towels.
- Place the chicken in a roasting pan; then baste the chicken with the herb mixture. Next, add the juice from the grapefruit, chicken broth and wine to the bottom of the roasting pan.
- Roast the chicken for 1 to 2 hours or until the internal temperature reaches 180 degrees F; basting the chicken every 15-20 minutes. (Our chicken was 6 pounds and took almost 2 hours).
- Remove chicken from the roasting pan and allow sit on a cutting board for 10 minutes before carving.
For the Gravy
- Combine the cornstarch and water; then pour the pan drippings into a small saucepan and add the cornstarch mixture.
- Cook over medium heat, whisking constantly, until gravy thickens; then strain with a small mesh strainer into a gravy boat.
Notes
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