Ginger arrived in Italy with Arabic traders or North African Jewish immigrants, so it's likely that this is a Sicilian or Livornese recipe. From "Cucina Ebraica" by Joyce Goldstein.
05Rub this mixture evenly in the cavity and put the lemon and orange quarters inside the bird.
06Place the chicken on a rack in a roasting pan.
07Sprinkle it with salt and pepper.
08In the now-empty small bowl, combine the melted olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger and mix well.
09Place the chicken in the oven on its side and roast about ten minutes; turn on its other side and roast ten minutes more.
10Turn oven down to 350°F and turn chicken so it is roasting breast side up and roast till done--about another 40 minutesuntil the juices run clear when the thigh is pierced with a knife, about 1 hour.
11Baste with the citrus juice mixture at least 4 times during cooking.
12Transfer to a serving platter and let rest for 10 to 15 minutes.
13Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.