Grapefruit and Sumac Roast Chicken

The grapefruits this season have been unbelievable! Every single one I've had has been the perfect mix of sweet and tart and they've inspired me to cook with them. This chicken takes advantage of two complimentary flavors- red grapefruit and sumac. If you've never cooked with sumac, you need to start! It has a unique tart, tangy, citrusy flavor that adds so much to dishes and pairs perfectly with grapefruit. The key is to marinate this chicken for at least 24 hours before roasting it to get the most flavor out of the marinade. Though usually you wouldn't want to marinate chicken with such a large acid component for a long time, with a whole chicken the skin and bones protect it. You want to marinate this chicken in a snug pyrex or container so the marinade stays put with the chicken and flip it over at least once over the 24 hours. If you are a citrus fan you're going to love this chicken! Enjoy!

1 3 pound chicken, spatchcocked (back bone removed)
1 tsp grapefruit zest
1/2 cup fresh grapefruit juice (about 1/2 a grapefruit)
4 cloves garlic, finely chopped
2 tsp coarsely chopped fresh rosemary
1 /3 cup olive oil
1 tsp pepper
1 tsp salt
1 tsp ground sumac

In a bowl mix together the grapefruit zest, juice, garlic, rosemary and olive oil. Season the chicken on both sides with the salt and pepper and place in the dish you will be marinating it in. Pour half the marinade on one side and rub it in well, turn the chicken over and pour the remaining marinade over and rub it in again. Sprinkle both sides with the sumac, cover with plastic wrap and place in the fridge to marinate at least 24 hours. When you are ready to roast the chicken, preheat your oven to 400 degrees and place the chicken on a flat roasting sheet discarding the marinade. Roast for about 40 minute or until the internal temperature is 160 degrees.


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