Clear cavity of chicken. Wash and pat dry a whole chicken. Place in a baking dish. To the chicken add seasonings and herbs inside and out. Drizzle with olive oil. Cook covered in a 425* oven for 15 minutes. Then lower the oven to 350* and cook about another 45 minutes or until the internal temperature of the chicken reaches 180* - 190* Uncover the chicken during the last 10 -15 minutes of cooking. Remove from oven. Tent with foil and let cool before cutting.
Add all ingredients to a saucepan. Stir until the sugar dissolves. Reduce by half.
Prepare rice according to the directions on the box, substituting grapefruit juice for the water. When the rice is cooked, add the drained mixed vegetables and stir well.
In a frying pan, caramelize peppers, onions, potatoes, set aside. In a large stock pot make a roux with flour and margarine. Cook roux about 1 minute before adding the stock. Add the rest of the items and simmer over low heat about 30 – 60 minutes.
Whisk eggs together and pour into a hot non-stick skillet which has about 2 tsp. of margarine melted in it. When eggs start to set, add salt, pepper and thyme. Then add cheese, and ham. When eggs are set turn out onto a plate.