With bursts of citrus and spicy jalapeño atop tender, roasted chicken, this one-pan meal brings welcomed brightness to the coldest of winter months.
Roasted Chicken with Grapefruit Relish
Yields: 4 servings
- 4 skin-on chicken leg quarters (about 3¼ pounds)
- 1 tablespoon plus ¼ teaspoon kosher salt, divided
- 1 teaspoon ground black pepper
- ½ teaspoon poultry seasoning
- 1 tablespoon vegetable oil
- 1 whole grapefruit, halved and sliced
- ½ medium red onion, peeled and cut into wedges
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 garlic cloves, peeled and divided
- 1¼ cups chopped peeled grapefruit, seeds removed
- 3 tablespoons finely chopped red onion
- ½ jalapeño, seeded and minced
- 1 tablespoon apple cider vinegar
- 2 teaspoons clover honey
- Garnish: fresh thyme leaves
- Preheat oven to 425°. Season chicken with 1 tablespoon salt, pepper, and poultry seasoning; let stand at room temperature for 40 minutes. Pat dry.
- Heat a 12-inch enamel-coated cast-iron skillet over medium heat; add oil, swirling to coat. Add chicken, skin side down; cook, without turning, until skin is browned and crisp, about 15 minutes. Transfer chicken to a large plate.
- To skillet, add grapefruit slices, onion wedges, thyme, and rosemary. Smash 3 garlic cloves and scatter around skillet; stir to coat grapefruit mixture in drippings. Arrange chicken on top, skin side up.
- Bake until an instant-read thermometer inserted in the thickest part registers 165°, about 15 to 18 minutes. Remove from oven, and discard rosemary and thyme sprigs. Let chicken stand for about 5 minutes.
- Meanwhile, grate remaining 1 clove garlic into a medium bowl. Stir in chopped grapefruit, chopped onion, jalapeño, vinegar, honey, and remaining ¼ teaspoon salt. Serve over chicken quarters. Garnish with thyme, if desired.