Preheat oven to 350 degrees F.

Cut the lemon into quarters.

Rub the outside of the chicken with one of the lemon quarters, and then discard.

In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity.

Put the lemon and orange quarters inside the bird (discard after cooking).

Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper.

In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.

Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.

Transfer to a serving platter and let rest for 10 to 15 minutes.

Carve the chicken. Garnish with orange sections.