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Citrus-Rosemary Roasted Chicken

Total Time

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


6 servings

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. —KAthy Rundle, Fond du Lac, Wisconsin
Citrus-Rosemary Roasted Chicken Recipe photo by Taste of Home


  • 2 tablespoons grated onion
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons minced fresh marjoram
  • 3 garlic cloves, minced
  • 1 teaspoon grated grapefruit zest
  • 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


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

Nutrition Facts

6 ounce-weight: 592 calories, 36g fat (9g saturated fat), 179mg cholesterol, 370mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 57g protein.

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