ROAST CHICKEN WITH ORANGE, LEMON AND GINGER Recipe

Preheat an oven to 400°F.
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°F and turn chicken so it is roasting breast side up and roast till done--about another 40 minutes until 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.

4 servings

From "Cucina Ebraica" by Joyce Goldstein.
posted at Recipezaar