Instructions
Preheat the oven to 400 degrees. Rinse and dry the chicken; remove pinfeathers; remove the giblets. Grate the orange and lemon rinds into a bowl. Halve the fruit and squeeze the orange to extract the juice; add more if necessary to make the 1/2 cup. Squeeze the lemon to make the 2 tablespoons of juice. Mix the orange and lemon juices together and set aside. Place the fruit inside the cavity of the chicken. To the bowl of citrus peels, add the scallion, parsley, ginger, margarine and honey. Mix the ingredients until well blended. Rub onto all sides of the chicken. Sprinkle with salt and pepper. Place the chicken breast side down on a rack in a roasting pan. Roast for . Reduce the heat to 350 degrees. Roast another . Pour the reserved juices over the chicken and roast another . Turn chicken breast side up. Continue to roast, basting occasionally, for another or until fully cooked (a meat thermometer inserted into the thickest part of the breast reads 160 degrees. Remove the chicken to a carving board and let rest for before carving. Serve with the pan juices. Makes 6 servings