1 whole roasting chicken, rinsed and patted dry
1 lemon
Grated zest of one lemon, then cut the lemon into quarters
Grated zest of one orange, then cut the orange into quarters
3 tablespoons grated fresh ginger
Kosher salt and pepper, to taste
5 tablespoons olive oil
4 tablespoons fresh lemon juice
½ cup fresh orange juice
3 tablespoons honey
Orange and lemon sections for garnish

Preheat oven to 350° F.

Cut the lemon into quarters and rub the chicken all over with one of the quarters. Discard this piece of lemon. In a small bowl, combine the grated zests, and one tablespoon of the grated ginger. Rub this mixture on the inside of the cavity. Place the lemon and orange quarters into the inside of the chicken. Place the chicken on a roasting rack and place the rack in a roasting pan. Sprinkle with salt and pepper. Combine the olive oil, lemon and orange juices, honey and the remaining ginger. Mix well.

Place the chicken in the oven and roast, basting with the juice mixture 4-5 times during the cooking. Roast until the internal temperature reaches 165° F. in the thickest part of the leg, or until the Pop Up ® Timer deploys, about 1- 1½ hours. Remove from oven and let rest 10 minutes before carving.

Adapted from Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein

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