Roast Chicken with Orange, Lemon, and Ginger

Ingredients

• 3 tablespoons ginger fresh grated peeled
• 3 tablespoons honey 
• 1  optional: lemon 
• 4 tablespoons juice of lemon fresh
• 1  lemon zest grated cut into quarters
• 5 tablespoons butter melted
• 0.5 cup orange juice fresh
• 4 servings orange sections for garnish
• 1  orange zest grated cut into quarters
• 1  roasting chickens 
• 4 servings pepper black freshly ground

Equipment

• bowl
• oven
• knife
• roasting pan

Directions

1. Preheat an oven to 350ºF.
2. 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.
3. Put the lemon and orange quarters inside the bird.
4. Place the chicken on a rack in a roasting pan.
5. 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.
6. Mix well.
7. 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.
8. Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken.
9. Garnish with orange sections.
10. Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.
11. Cucina Ebraica: Flavors of the Italian Jewish Kitchen
12. Chronicle Books