- 1 lemon
- 1 roasting chicken, about 5 pounds
- Grated zest of 1 lemon, then lemon cut into quarters
- Grated zest of 1 orange, then orange cut into quarters
- 3 tablespoons peeled and grated fresh ginger root
- Salt and freshly ground black pepper
- 5 tablespoons margarine, melted, or olive oil
- 4 tablespoons fresh lemon juice
- 1/2 cup fresh orange juice
- 3 tablespoons honey
- Orange sections for garnish
- Preheat an oven to 350ºF.
- Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.
- 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.
- Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.
- Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.