Prep time: 10 minutes

Cook time: 1 hour 45 minutes

Ingredients:

Chicken Stuffing:

• 1 (5-6 lbs) roasting chicken, neck and giblets discarded
  
• 1 sprig of rosemary
  
• 1 orange, zested then quartered
  
• 1 lemon, zested then quartered
  
• 1 tablespoon grated ginger
  
• 1 tablespoon kosher salt
  
• 1 tablespoon pepper
  
• 1 head of garlic, halved crosswise
  
• Kitchen string/Butcher twine

Chicken Glaze:

• 3 tablespoons honey
  
• 14 ounces chicken broth
  
• 3 tablespoons fresh lemon juice
  
• 3 tablespoons fresh orange juice
  
• 2 tablespoons grated ginger
  
• 5 tablespoons olive oil
  
• 1 tablespoon kosher salt
  
• 1 tablespoon pepper
  
• Kitchen string/Butcher twine

Place rack in the center of the oven. Pre-Heat oven to 400F.

In a bowl combine the zest of the orange and lemon, 1 tablespoon of the ginger root, salt, and pepper. Stir together and then rub mixture inside of the chicken. Alternating between the three, stuff the chicken with the orange, lemon, and garlic halves, sprig of rosemary, then tie the legs together with the kitchen string. Place the chicken on a rack or bed of root vegetables in a roasting pan. Baste with the chicken stock, sprinkle with salt and pepper, then bake for 1 hour. Whisk together your orange and lemon juice, remaining ginger, honey, and olive oil. Baste chicken with mixture every 15 minutes for the last 45 minutes of cooking.

Note: If the chicken browns too quickly cover with tin foil.