Citrus-Rosemary Roasted Chicken

• 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 325u0b0 for 2-1/2 to 3 hours or until a thermometer reads 180u0b0. Let stand for 10-15 minutes. Discard herb sprigs and contents of cavity before slicing.

onion, fresh rosemary, fresh marjoram, garlic, grated grapefruit zest, salt, pepper, chicken, onion, pink grapefruit, rosemary sprigs, marjoram sprigs, olive oil

Taken from www.tasteofhome.com/recipes/citrus-rosemary-roasted-chicken/ (may not work)