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Pink grapefruits are low in acid and yield a wonderfully sweet and aromatic flavour when slowly cooked. This is a perfect flavour match with this combination of spices and herbs, they transform a chicken to an absolute treat. Serves 4-6.

1 medium whole chicken
1 medium pink grapefruit, juice and zest
2 cloves garlic, crushed
1tsp cinnamon, ground
1tsp allspice, ground
1tlb oregano, dried
2tsp paprika
4tlb olive oil
1 small bunch parsley, chopped

In a large bowl, combine all ingredients for the marinade, along with a few generous pinches of salt and pepper. Next, spread some of the marinade into the cavity of the chicken and between the skin and breast, then rub the remainder over the skin. Place the chicken into a baking tray, cover and refrigerate for a few hours.

Heat the oven to 180 degrees (fan forced) then bake the chicken for about 1 ½ hours. To test for doneness, pull the leg away from the body. The flesh not be pink and the juices should be clear. Allow the cooked chicken to rest for at least 10 minutes before carving.

Serve the chicken with the juices spooned over it together with baked potatoes and a fresh salad.