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Rosé And Ruby Red Grapefruit Skillet Chicken

<!--98-->Rosé And Ruby Red Grapefruit Skillet Chicken
Recipe Date:
July 8, 2020
Serving Size:
Cook Time:
Imperial (US)
  • 5 lbs Whole chicken
  • 1/2 cup Ruby red grapefruit, juiced
  • 2 tsps Grapefuit zest
  • 2 tbsps Honey
  • 1 tbsp Olive oil
  • 2 Garlic cloves, minced
  • 1 tsp Herbs de provence
  • Kosher salt and pepper to taste

This is a very easy, very tasty dish that is a perfect pairing with our 2019 Rosé. The recipe comes to us from Home And Plate and maximizes the few ingredients that it calls for into a flavorful meal. 


The thinking behind this pairing comes from the school of thought that complementary flavors work well together. I know that sounds pretty basic, but there are times when flavors are too similar and the food and wine become one dimensional. That doesn't happen here for a few reasons. First, we chose to highlight the grapefruit notes in the rosé with the ruby red grapefruit in the recipe. Ruby red grapefruit has a slightly sweeter flavor than traditional grapefruit which gives it a little more flexibility when pairing. While the grapefruit flavors complement each other, the other flavors of watermelon, strawberry, and honeydew still shine bright in the rosé. Also, the grapefruit zest in the recipe lifts the aromatics of the dish while the honey creates a mild sweetness that plays well with the fruit of the wine.


  1. Lower the rack to the bottom middle half of the oven. Preheat the oven to 425°F.

  2. Place the whole chicken breast side up in a heavy enamel or cast-iron skillet. Remove the giblets from the cavity of the chicken and pat the bird dry with a paper towel. Rub the chicken with a drizzle of olive oil and season with herbs de provence, kosher salt and pepper. Place the chicken in the oven and lower the temperature to 350°F. Allow the chicken to cook for half an hour before applying the glaze.

  3. Meanwhile, prepare the grapefruit honey glaze. Mix together the grapefruit juice, zest, honey, olive oil, and garlic. Baste the skin of the bird with the glaze every 10 to 15 minutes until the chicken is done, about 45 to 60 minutes longer depending on the size of the bird.

  4. Once the internal temperature of the chicken reaches 165°F, the legs wiggle easily and the juices run clear, remove the chicken from the oven and allow it to rest for 10 minutes.

  5. In a small sauce pan, boil the remainder of the glaze for 2 to 3 minutes. Drizzled the glaze over the sliced chicken meat and serve.