Citrus-Rosemary Roasted Chicken Recipe

4 1 1
Citrus-Rosemary Roasted Chicken Recipe
Citrus-Rosemary Roasted Chicken Recipe photo by Taste of Home
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Citrus-Rosemary Roasted Chicken Recipe

Read Reviews
4 1 1
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 2-1/2 hours + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 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 chicken with oil; rub with reserved herb mixture.
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. Yield: 6 servings.
Originally published as Citrus-Rosemary Roasted Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p164

Nutritional Facts

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

  • 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
  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. Yield: 6 servings.
Originally published as Citrus-Rosemary Roasted Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p164

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LPHJKitchen User ID: 7521213 233396
Reviewed Sep. 24, 2015

"To be honest, I was a little skeptical about the citrus flavor with the chicken. Sometimes you can easily get a bitter (rind) taste but this did not have that. In fact, the flavor combinations were spot on. Enough spice with just a hint of tangy citrus. I actually cooked this in the slow cooker with fantastic results (6 hours on med-high). It literally fell apart. I think I will add some oranges next time for even more flavor."

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