Citrus-Rosemary Roasted Chicken

Mains

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Servings: 6 servings

Ingredients

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.