Chicken with grapefruit

Rub half the onion on a fine grater, chop the garlic in the usual way for you (I'm in a garlic press), grate the grapefruit peel on a grater for about 1 tsp.
Add dry rosemary and marjoram to the chopped onion, garlic and grapefruit zest, mix everything thoroughly. In the resulting mixture, add half of salt, black and red pepper and 1 teaspoon of olive oil and mix well again.
The gutted chicken carcass is thoroughly washed outside and inside, dried with paper towels and rubbed with the remaining half of salt, red and black pepper inside.
Cut the grapefruit and onion into slices and fill the chicken – as much as it will fit.
Carefully lift the skin of the chicken and insert fresh sprigs of rosemary and marjoram.
We close the open part of the carcass by connecting the skin with toothpicks or kitchen thread.
We coat the finished chicken with olive oil, and then rub it with a mixture of herbs and spices and put it in the refrigerator for 30 minutes for impregnation.
In the oven preheated to 170-180 degrees, we put our chicken with grapefruit in a fireproof dish, pre-greased with vegetable oil, for baking. Periodically water the carcass with the released juice. If the chicken looks dry, you can pour a couple of spoonfuls of water.
30 minutes before cooking, we spread the remaining slices of grapefruit and onion next to the chicken. Bake the chicken for about 2 hours, the time depends on the weight – about 50 minutes for each kilogram of chicken.
Before cutting the finished chicken into portions, take out toothpicks, sprigs of herbs, grapefruit and onions.
Served as an independent dish, garnished with baked grapefruit, onions, fresh vegetables and herbs.
Bon appetit!