My ruby red grapefruit honey glazed cast iron skillet chicken is out-of-this-world delicious and simple to make in about an hour.
Transform a basic roasted whole chicken into something spectacular with a squeeze of ruby red grapefruit juice and a drizzle of sweet local honey.
Every year we order two bushels of ruby red Texas grapefruit to enjoy during the months of January and February. There is nothing like grapefruit picked fresh from the tree. It’s sweet and juicy and disappears fast.
Now it’s pretty hard to pick fresh grapefruit from the tree during the middle of winter in Ohio so head to the grocery produce section and be sure to pick up the ruby red grapefruit. No canned stuff!
We order our grapefruit specifically from Pittman & Davis but I hear Florida ships the good stuff as well. Doesn’t that grapefruit look fresh and juicy sweet? WOW!
My youngest son has been known to eat up to four grapefruit in a day – it’s that good. No added sugar needed. It’s sweet enough just the way it is.
All you need for this skillet whole chicken recipe is one grapefruit and its zest, a little honey and some Herbs de Provence.
To make a complete meal, toss in some chopped zucchini and squash into the skillet during the last 20 minutes of roasting and drizzle with the grapefruit honey glaze.
Do you like cooking in your enamel or cast-iron skillet? Be sure to check out my other skillet recipes.
Ruby Red Grapefruit Honey Glazed Skillet Chicken
- 1 5 –6 pound whole chicken
- 1/2 cup ruby red grapefruit, juiced
- 2 teaspoons grapefruit zest
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon herbs de provence
- Kosher salt and pepper
- Lower the rack to the bottom middle half of the oven. Preheat the oven to 425°F.
- Place the whole chicken breast side up in a heavy enamel or cast-iron skillet. Remove the giblets from the cavity of the chicken and pat the bird dry with a paper towel. Rub the chicken with a drizzle of olive oil and season with herbs de provence, kosher salt and pepper. Place the chicken in the oven and lower the temperature to 350°F. Allow the chicken to cook for half an hour before applying the glaze.
- Meanwhile, prepare the grapefruit honey glaze. Mix together the grapefruit juice, zest, honey, olive oil, and garlic. Baste the skin of the bird with the glaze every 10 to 15 minutes until the chicken is done, about 45 to 60 minutes longer depending on the size of the bird.
- Once the internal temperature of the chicken reaches 165°F, the legs wiggle easily and the juices run clear, remove the chicken from the oven and allow it to rest for 10 minutes.
- In a small sauce pan, boil the remainder of the glaze for 2 to 3 minutes. Drizzled the glaze over the sliced chicken meat and serve.