Roast Chicken With Orange, Lemon & Ginger - cooking recipe

Ingredients

1 lemon
1 (5 lb) roasting chickens
1 lemon, zest of, grated (then cut lemon into quarters)
1 orange, zest of, grated (then cut orange into quarters)
3 tablespoons peeled and grated fresh gingerroot
salt & freshly ground black pepper
5 tablespoons olive oil
4 tablespoons fresh lemon juice
1/2 cup fresh orange juice
3 tablespoons honey
orange section (to garnish)

Preparation

Preheat an oven to 400\u00b0F
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 and 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 olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger and mix well.
Place the chicken in the oven on its side and roast about ten minutes; turn on its other side and roast ten minutes more.
Turn oven down to 350\u00b0F and turn chicken so it is roasting breast side up and roast till done--about another 40 minutesuntil the juices run clear when the thigh is pierced with a knife, about 1 hour.
Baste with the citrus juice mixture at least 4 times during cooking.
Transfer to a serving platter and let rest for 10 to 15 minutes.
Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.