Recipe from A Taste Of Home
Serves 6 | Prep Time 30 minutes; Bake Time approx. 2 1/2 hours
2 TB grated Onion
1 TB minced fresh Rosemary
2 tsp minced fresh Marjoram
3 Garlic cloves, minced
1 tsp grated Pomelo Zest (Original recipe calls for Grapefruit, but you can sub for Pomelo zest or the pith)
1/2 tsp Salt, divided
1/2 tsp Black Pepper, divided
1 Roasting Chicken (6 to 7 pounds)
1 medium Onion, cut into wedges
3 fresh Rosemary Sprigs
3 fresh Marjoram Sprigs
2 TB 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 sliced onions. 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.