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1
Preheat oven to 350 degrees F.
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2
Rinse chicken and pat dry with paper towels.
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3
Grate zest from 1 orange and from only 1 of the lemons and reserve it.
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4
Cut the zested lemon into quarters and rub the outside of the chicken with the lemon quarters and discard them.
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5
Cut the zested orange into quarters and also cut the other lemon into quarters and reserve them.
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6
In a small bowl, stir together lemon and orange zests and 1 tablespoons of the grated ginger and rub this mixture evenly inside cavity of the chicken.
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7
Put the orange and remaining lemon quarters inside body and neck of the chicken and season chicken all over with salt and pepper.
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8
Place the chicken on a rack set in a shallow roasting pan.
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9
In a small bowl stir together margarine or oil, citrus juices, honey, and remaining 2 tablespoons of grated ginger.
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10
Place chicken on the middle rack of the oven and roast for 2 to 2 1/2 hours, or until a meat thermometer inserted in the fleshy part of thigh registers 170 degrees F. and juices run clear.
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11
Baste with the citrus juice mixture at least 4 times during roasting.
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12
*If chicken is browning too quickly, tent with foil.
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13
Transfer to a platter and let rest for 10-15 minutes before carving chicken.
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14
Garnish with orange sections.
