Florida Poultry Recipe

Poultry-3011

Ingredients
1	lemon
1	roasting chicken, about 5 pounds
1	lemon, zested then lemon cut into quarters
1	orange, zested then orange cut into quarters
3 tablespoons	fresh ginger root, peeled and grated
	kosher salt to taste
	freshly ground black pepper to taste
5 tablespoons	margarine, melted, or olive oil
4 tablespoons	fresh lemon juice
1/2 cup	fresh orange juice
3 tablespoons	wildflower honey
	orange sections for garnish preparation

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. Yield 4 servings