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Citrus-Rosemary Roasted Chicken

Grapefruit and rosemary blend together beautifully to create this moist and delicious chicken. It's an excellent entree to make when hosting a smaller group.

6 ServingsPrep: 30 min. Bake: 2-1/2 hours + standing

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, cut into wedges
3 fresh rosemary sprigs
3 fresh marjoram sprigs
2 tablespoons olive oil

Directions

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

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Citrus-Rosemary Roasted Chicken (continued)

Directions (continued)

chicken with oil; rub with reserved herb mixture.
Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a meat
thermometer reads 180°. Let stand for 10-15 minutes. Discard
herb sprigs and contents of cavity before slicing. Yield: 6
servings.

Nutrition Facts: 6 ounces equals 592 calories, 36 g fat (9 g saturated fat), 179 mg cholesterol, 370 mg sodium, 7 g carbohydrate, 1 g fiber, 57 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.