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.