Instructions: Pollo Arrosto all Arancia, Limone e Zenzero (Roast Chicken with Orange, Lemon and Ginger):
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. 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 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 the orange sections.

Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.

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