1. Preheat an oven to 350°F degrees. 2. Cut the lemon into quarters. 3. Rub the outside of the chicken with one of the lemon quarters, then discard. 4. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. 5. Rub this mixture evenly in the cavity. 6. Put the lemon and orange quarters inside the bird. 7. Place the chicken on a rack in a roasting pan. 8. Sprinkle it with salt and pepper. 9. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. 10. Mix well. 11. Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour. 12. Transfer to a serving platter and let rest for 10 to 15 minutes. 13. Carve the chicken. 14. Garnish with orange sections. 15. Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice. ---------------------------------------------------------------------------
Nutrition
Ingredients
