Ingredients

• 2 grapefruits, 1 ½ juiced and ½ sliced,
• 2 Tb. honey, plus more for drizzling,
• 6 sprigs rosemary, divided,
• Salt + pepper,
• 4-5 skin-on chicken thighs,
• Cauliflower rice, for serving,

Directions

Add grapefruit juice, rosemary, and 2 sprigs of chopped rosemary to a bowl or dish with chicken. Season with salt and pepper. Let marinate for at least an hour up to 3 hours. Heat a cast iron skillet over medium heat and sear chicken for 2 minutes per side. Remove from the stove and finish cooking in the oven at 400 degrees for 15 minutes. Remove from the oven, drizzle chicken with honey and let rest about 10 minutes. Add cooked cauliflower rice season with salt and pepper and garnish with rosemary sprigs and grapefruit slices.