Citrus-Rosemary Roasted Chicken

2 tablespoons grated onion
1 tablespoon minced fresh rosemary
2 teaspoons minced fresh marjoram
3 garlic cloves, minced
1 teaspoon grated grapefruit peel
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 roasting chicken (6 to 7 pounds)
1 medium onion, cut into wedges
1 small pink grapefruit, peeled, cut into wedges
3 fresh rosemary sprigs
3 fresh marjoram sprigs
2 tablespoons olive oil

In a small bowl, combine the first five ingredients. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

Place chicken on a rack in a shallow roasting pan. Sprinkle remaining salt and pepper inside cavity; fill with onion and grapefruit wedges. With fingers, carefully loosen the skin from both sides of chicken breast. Place rosemary and marjoram sprigs under the skin. Brush chicken with oil; rub with reserved herb mixture.

Bake, uncovered, at 325 degrees for 2 1/2 to 3 hours or until a meat thermometer reads 180 degrees. Let stand for 10-15 minutes. Discard herb sprigs and contents of cavity before slicing.

Yield: 6 servings