Preheat oven to 350*.
Remove neck and the rest of the organ"prize package" from the inside of the bird.
Discard or save for a later use (like stock).
Rinse bird.
Pat dry.
Rub olive oil all over bird.
Salt and pepper to taste.
Place onion slices in a roasting pan and place bird on slices.
Cut grapefruit in half.
Squeeze one half over bird.
Place used half of grapefruit in the cavity of the bird and tie legs together.
You can also fold the bird's wings back at this point if you want to.
Cook bird for about an hour and 15 minutes to an hour and a half or until leg joint is loose and juices run clear.
While bird is cooking use the other half of the grapefruit to"baste" the chicken.
If the chicken begins to get too dark (this can happen because of all the natural sugar in the grapefruit) cover loosely with foil.
When finished cooking.
Let it sit and rest for five minutes.
Then carve away!
