Roasted chicken with grapefruit and red pepper sauce

Prep time 15min Total time 1h15min Serves 4

This recipe is great to start the spring season! The freshness of the grapefruit will keep your chicken moist and add a delicious sweet kick to your sauce! Use our swiss chard sautéed in a pan as a great side dish for this recipe! With the remains of the chicken, you can always make a delicious chicken noodle soup using Ferme la Rose des Vents' chicken stock! 

Ingredients

  • Whole chicken (approx 1.5kg) 
  • 4 sprigs of Thyme 
  • 1 Grapefruit 
  • Salt and pepper 
     
  • Butter (room temperature)
  • 1 cup Chicken stock
  • 2 Carrots
  • 1 Onions
  • Red pepper jelly

Instructions

Preparation
  • Preheat oven to 400F  
  • Prep the chicken by generously seasoning the inside and outside with salt and pepper.  

  • Cut the grapefruit into wedges and fill inside of the chicken with the wedges and thyme.  
  • Generously coat the outside of your chicken with butter (this will ensure nice and even golden skin.)  

  • Peel onion and carrots and cut into medium sized pieces.  

  • In a roasting dish, place carrots and onions at the bottom in order to place the chicken over them without having the chicken touch the bottom.  
  • Add chicken stock to the bottom of a roasting dish until it barely touches the chicken.  
  • Cook for 45 min to 1h15min checking every 10 min after 45 min of roasting (slightly pull on the leg of the chicken and if it detaches itself easily it's done!)  
  • Remove the chicken from the roasting dish and discard thyme and grapefruit.

  • Filter the liquid at the bottom of the pan into a small pot.  

 

  • Add a spoonful of red pepper jelly with a knob of butter to finish off the sauce.

Enjoy!