Herb Roasted Chicken with Fruit Stuffing

Pat chicken dry. Sprinkle cavity with half the lemon juice. Set aside.

In a large skillet, melt 1 Tbsp butter. Chop 2 onions and gently cook with apples for 5 minutes. Remove from heat, then stir in grapes, bread crumbs, half the lemon rind and sage. Add sugar, salt and pepper to taste. Cool.

Stuff big cavity and neck cavity with bread crumb mixture. Tie legs together with string. Fold wing tips behind back to secure neck flap.

In a bowl, cream remaining butter, lemon rind and sage with garlic, thyme and marjoram. Spread the herb butter on the chicken skin including the wings and legs.

Cut remaining onions in half lengthwise and set cut-side down in roasting pan. Place chicken, breast-side up, on top.

Roast at 350 degrees F for 1 hour 20 minutes or until juices run clear when inner thigh is pricked (internal temperature 180 degrees F). Baste often.

To crisp skin, roast at 400 degrees F for 10 minutes. Remove chicken ande keep warm for 15 minutes before carving.