Citrus and Ginger Roasted Chicken

1. 1

   Preheat the oven to 400.

2. 2

   Finely grate the zest of 1 lemon and 1 orange.

3. 3

   Quarter the zested lemon and orange.

4. 4

   Set the chicken on a rack in a roasting pan.

5. 5

   In a small bowl, combine the citrus zests with 1 tablespoon of the ginger.

6. 6

   Generously season the cavity of the chicken with salt and pepper and all of the zest mixture.

7. 7

   Stuff as many lemon and orange quarters inside the chicken as will fit.

8. 8

   Juice the remaining 2 lemons and 1 orange.

9. 9

   In a small bowl, mix the citrus juice with the remaining 2 tablespoons of ginger, the olive oil and the honey.

10. 10

    Brush the chicken with the juice mixture and roast, basting with the juice every 20 minutes, for 1 1/4 hours, or until an instant-read thermometer inserted in the thickest part of a thigh registers 165.

11. 11

    If the skin browns too quickly, cover the chicken with foil.

12. 12

    Transfer the chicken to a cutting board and let rest for 15 minutes.

13. 13

    Pour the pan juices into a glass measuring cup and skim off the fat.

14. 14

    Remove the chicken skin and discard, carve the meat and transfer to plates.

15. 15

    Serve with the pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.