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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. —KAthy Rundle, Fond du Lac, Wisconsin
  • Total Time
    Prep: 30 min. Bake: 2-1/2 hours + standing
  • Makes
    6 servings


  • 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


  • 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.
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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