Courtesy of Food and Wine Magazine

Serves 4

INGREDIENTS:

3 lemons
2 oranges
1 large, whole chicken
3 Tablespoons finely grated ginger, divided
Sea salt and freshly ground pepper
5 Tablespoons extra-virgin olive oil
3 Tablespoons honey

DIRECTIONS:

Preheat oven to 400 degrees.

Finely grate the zest of 1 lemon and 1 orange. Quarter the lemon and orange. In a small bowl, combine the citrus zests with 1 Tablespoon of the ginger.

Set the chicken on a rack in a roasting pan. Generously season the cavity of the chicken with salt and pepper and zest mixture. Stuff as many lemons and orange quarters inside chicken as will fit.

Juice the remaining two lemons and 1orange. In a small bowl, mix the citrus juice with the remaining 2 Tablespoons ginger, the olive oil and honey.

Brush the chicken with the juice mixture and roast: basting with juice every 20 minutes, for 1 ¼ hours or until an instant-read thermometer inserted in the thickest part of a thigh registers 165 degrees.

If skin browns too quickly, cover chicken with foil.

Transfer chicken to a cutting board and let rest for 15 minutes. Pour the pan juices into a glass measuring cup and skim off the fat. Carve meat, transfer to plates and serve with pan juices.