1 whole chicken, about 3-3½ pounds 1 Florida grapefruit, cut in half 1 Florida tangerine, cut in half 2 tablespoons olive oil ½ teaspoon seasoned salt
PREPARATION
Preheat oven to 400°F. Place chicken in a roasting pan and squeeze juice from the grapefruit and tangerine halves all over the inside and outside of the chicken. Drizzle chicken with olive oil and sprinkle with seasoning salt. Cover with foil and bake for 45 minutes. Remove foil and bake about 15 minutes more, until internal temperature is 180°F and meat is no longer pink. Remove from the oven; let cool for 10 minutes before slicing. Makes 4-6 servings.
