The best part of this recipe for me is always the vegetables. Since they go under the chicken, but in an elevated roasting pan, they get almost crispy. The carrots shrink when they roast and get really sweet. The potatoes get crisp almost like potato chips if you cut them thin enough. The grapefruit is there to keep the chicken moist, but the juice seeps out onto the vegetables, making them tangy and sweet.
The second best part of this recipe is that it’s easier than falling off a log. Anyone with opposable thumbs can do it.
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