Difficulty level: Easy
Time: 1 hour plus extra to marinate
Great flavours to spice up your usual roasted chicken
250ml (1 cup) grapefruit juice
60ml (¼ cup) sunflower oil
60ml (¼ cup) honey
5ml (1 tsp) chilli flakes
1 garlic clove, crushed
5 sprigs of fresh thyme
salt and freshly ground black pepper, to taste
8 drum and thigh chicken pieces
12 baby onions
2 grapefruits, sliced into rounds
2 oranges, sliced into rounds
savoury rice or couscous, to serve
green salad, to serve
baking, cooking, roasting, main course, chicken, fruit , herbs, rice and grains, spices, vegetable , dinner, lunch, everyday, family favourite
- Whisk the juice, oil, honey, chilli, garlic and thyme together, transfer to a large zip-lock bag and season. Place the chicken pieces in the bag with the marinade and marinate for at least 2 hours or overnight.
- Preheat the oven to 200°C. Remove the chicken pieces, thyme and onions with a slotted spoon and place in a baking dish. Pour one third of a cup of the marinade over the chicken and bake for 30 – 40 minutes or until golden and tender.
- Baste the chicken with the pan juices as it bakes. When the chicken has baked for 20 minutes, add the sliced grapefruit and orange to the baking dish and let it roast for another 10 – 15 minutes.
- Serve with savoury rice or couscous and a green salad.