Remove any giblets, etc… from the chicken. Wash chicken inside and out. Pat dry.
Lay the chicken in a roasting dish. Stuff the chicken with the lemons, red onions and rosemary, alternating ingredients, so that you get equal flavor.
Rub the chicken well with grape seed oil.
Slide the chicken into the oven and let roast for 1 ½ hours – may be a little less or a little more depending on the size of your chicken. I test the meatiest part of the chicken leg by slightly cutting into it, if there is any sign of blood, cook longer.
Remove from the oven, let rest for 10 minutes.
I completely agree! I use a similar technique with citrus and herbs - it never fails!! Great idea with the grapeseed oil!