Grapefruit and Rosemary Chicken

Grapefruit and Rosemary Chicken 

4 bone-in, split chicken breasts
1 tablespoon + 1 teaspoon olive oil
1 shallot, minced
3/4 cup low-sodium chicken broth
1/2 cup grapefruit juice
grapefruit segments [optional]
1 tablespoon honey
1 tablespoon rosemary, minced
1 tablespoon coconut butter
salt and pepper

Preheat the oven to 450. Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in a 12 inch skillet over medium-high heat until just smoking. Add the chicken, skin side down, and cook until deep golden, about 5 minutes.

Transfer the chicken, skin side up to a plate.

Pour off all the fat in the skillet except for 1 tablespoon and heat over medium heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in chicken broth, grapefruit juice, and any accumulated chicken juice and simmer until reduced to 1/2 cup, 4-6 minutes. Stir in grapefruit segments [if using] and 1 tablespoon of honey and simmer for 30 seconds. Off the heat, stir in rosemary and butter and season with salt and pepper to taste. Add the chicken and remaining juices to the pan and simmer until chicken is tender.  Spoon sauce over the chicken and serve.