Grapefruit Chicken Recipe

Pittman & Davis

When first cultivated in the United States in 1823, grapefruit was less than popular because of the acidic nature of the fruit and its bitter flavor. At the time, other citrus fruits like oranges and mandarins, with their sweet flavors and lower levels of acidity, were far more sought after.

It was only upon the discovery of the much sweeter pink grapefruit that people started taking a liking to the fruit. All thanks to the hard working – and persistent – Texans who, even after the entire nation had shunned the tangy grapefruit, still doggedly planted the tree. Now we are all able to enjoy the sweet, tangy, and healthful grapefruit. At forty percent of the total world fresh grapefruit exports, the United States is the top producer of grapefruit worldwide and the biggest exporter of the fresh fruit.

This easy Grapefruit Chicken recipe is another way you can enjoy this fantastic fruit.

How to make Grapefruit Chicken

Prep Time: 10 mins

Ready In: 1 hr 10 mins

Yields: 6 servings


  • 1 (3 pound) whole chicken, rinsed, and patted dry
  • 1 grapefruit, cut in half
  • 1 tablespoon olive oil
  • 1/2 teaspoon seasoned salt
  • Instant-read probe thermometer


  1. Preheat oven to 400ºF (200ºC)
  2. Put the chicken in a roasting pan then squeeze the grapefruit juice all over and inside the chicken. Drizzle with olive oil and season with salt. Cover with aluminum foil.
  3. Bake the covered chicken for 45 minutes then remove the foil and bake the chicken for 15 more minutes, or until the meat is no longer pink at the bone and juices run clear. Verify that the internal temperature is at least 180ºF (82ºC) by using an instant-read probe thermometer inserted into the thickest part of the thigh near the bone. Cover with a doubled sheet of aluminum foil. Let rest for 10 minutes in a warm area before slicing.

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