Ingredients

The following ingredients have 4 Servings
  • 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
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 tablespoons cold water
  • pan drippings

Instruction

  • 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.