VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 1 lemon, zested & quartered |
| 1 orange, zested & quartered |
| 1 Tbsp grated ginger root, divided |
| 1 roasting chicken, 5 LB |
| Rosemary & sage sprigs |
| 1/3 cup olive oil |
| Salt & pepper to taste |
| 1/2 cup orange juice |
| 1/4 cup lemon juice |
| 3 Tbsp honey |
| Orange wedges |
DIRECTIONS: Preheat oven to 350 F. Remove giblet package from chicken. Rinse chicken & pat dry. In a small bowl, stir together lemon & orange zest & half the ginger. Sprinkle evenly in the cavity of the chicken. Place lemon & orange quarters, rosemary & sage sprigs in the cavity. Tie the legs together & tuck the wing tips under the back. Place chicken on the rack in a shallow roasting pan. Brush with olive oil. Sprinkle with salt & pepper. In a bowl, combine remaining olive oil, citrus juice, honey & remaining ginger. Roast the chicken for about 2 hours, basting with juice mixture, until chicken juices run clear & thermometer in the thigh reads 180 F. Transfer to a platter & allow to sit for 10 minutes. Garnish with orange wedges, rosemary & sage.
SERVINGS: 4-6
ROAST CHICKEN