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Citrus-Rosemary Roasted Chicken

 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

2 of 2

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.
Nutritional 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.