Citrus-Rosemary Roasted Chicken - Carolina Country

Citrus-Rosemary Roasted Chicken

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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


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

  2. 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.

  3. 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.

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