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.