Pollo Arrosto All'Arancia, Limone, E Zenzero

• 1 6-pound roasting chicken
• 1 navel orange
• 2 lemons
• 3 tablespoons finely grated gingerrot
• Fresh pepper
• 5 tablespoons olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup fresh orange juice
• 3 tablespoons honey

1. Preheat oven to 350.
2. Pat chicken dry. Put chicken on rack in roasting pan.
3. Grate zest of orange and 1 lemon and cut zested lemon into quarters. Rub outside of chicken with lemon quarters and discard them. Cut zested orange and remaining lemon into quarters.
4. In a small bowl, stir together zests and 1 tablespoon gingerroot. Rub zest mixture evenly inside cavity of chicken. Put orange and remaining lemon quarters inside body and neck cavities of chicken and season chicken with salt and pepper.
5. In small bowl, stir together olive oil, citrus juices, honey, and remaining 2 tablespoons of gingerroot.
6. Truss chicken (if desired) and roast in middle of oven, basting with juice mixture at least 4 times during roasting. If chicken browns too quickly, tent it with foil.
7. Roast 2 to 2 1/2 hours, or until a meat thermometer inserted in fleshy part of thigh registers 170 degrees and the juices run clear.
8. Transfer chicken to a cutting board and let stand 15 minutes before carving.

orange, lemons, gingerrot, fresh pepper, olive oil, lemon juice, orange juice, honey

Taken from www.epicurious.com/recipes/member/views/pollo-arrosto-allarancia-limone-e-zenzero-52302251 (may not work)