Pot Roast Chicken with Grapefruit and Grapefruit Juice
Makes 4 servings
1.5kg/3lb 5oz organic chicken
Salt and ground black pepper
1 red onion, thinly sliced
50g/2oz sun blush tomatoes, roughly chopped
50g/2oz black olives
6 anchovies, roughly chopped (optional)
2 bay leaves
1 tbsp chopped fresh parsley
450ml/¾ pt Florida ruby grapefruit juice
410g can butterbeans, drained
1 pink Florida grapefruit, segmented
Preparation: 20 mins
Cooking: 1 hour 45 mins
- Preheat the oven to 180 C, 350 F, Gas 4. Wash the chicken thoroughly in cold water and dry inside and out using kitchen paper. Season the cavity of the chicken with salt and pepper. Place the chicken in a large ovenproof dish which has a tight fitting lid.
- Arrange the onion, sun blush tomatoes, olives, anchovies (if using) and bay leaves around the chicken. Sprinkle over the parsley, pour over the Florida grapefruit juice and season well. Cover with the lid and bake for 1 hour 15 minutes.
- Baste the chicken with the juices and add the butterbeans and grapefruit segments. Return to the oven and bake for a further 30 minutes until the chicken is golden and cooked through.