1 5-6 pound free range roasting chicken 8 garlic cloves, chopped (2 tablespoons reserved for outside of chicken) 2 teaspoons olive oil Salt and pepper 1/4 cup grapefruit juice 1/4 teaspoon salt 1/4 teaspoon garlic powder
Remove giblets & neck from chicken; discard. Rinse chicken under cold water; pat dry. Trim excess fat.
Inject with grapefruit juice, garlic powder and salt up to 4 hours ahead of roasting.
Place chicken, breast side up, on a broiler pan. Salt and pepper cavity of chicken. Fill cavity with chopped garlic. Rub salt and pepper all over outside of chicken.
Bake at 450ºF for 30 minutes. Reduce oven temperature to 350ºF and continue baking an additional hour and 15 minutes or until meat thermometer registers 180ºF.
To inject poultry, make an injection solution and using a poultry injector, inject solution into breast, thighs, legs and wings, 4 hours before you are ready to roast.