Orange Roasted Chicken with Lemon and Ginger

Orange Roasted Chicken with Lemon and Ginger 4 5lb1 roasting chicken, about 5 pounds 1lemon, zested then lemon cut into quarters 1orange, zested then orange cut into quarters 3Tfresh ginger root, peeled and grated 5Tmelted margarine or olive oil 4Tfresh lemon juice 0.5cfresh orange juice 3Twildflower honey 0salt/pepper to taste 0orange sections for garnish preparation

Preheat oven to 350 degrees F.

Cut the lemon into quarters.

Rub the outside of the chicken with one of the lemon quarters, and 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 (discard after cooking).

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.