Roast chicken with lemon and ginger

Contributed by Preston Maring, MD

Roast chicken with lemon and ginger

There are many ways to roast a chicken. 

Some require drying the bird out in the refrigerator overnight, starting with high heat then reducing it, flipping the chicken over, and basting it with various things, and finally covering parts of it with cheesecloth. 

The recipe below is much easier.  Turn the oven on high and cook it. 

I think you will like this even if you don't eat the skin.


  • 1 roasting chicken, 4 1/2 pounds (Maybe cook 2 so you have plenty of leftovers for chicken soup, chicken salad, etc)
  • 1 large Meyer lemon (I just had to make another trip to my friend's backyard while these are still in season)
  • 2 tablespoons ground ginger
  • 2 tablespoons dry yellow mustard
  • 2 teaspoons salt and freshly ground pepper to taste


  1. Preheat the oven to 425 degrees. 
  2. Wash and pat the chicken dry. Squeeze lemon juice all over the chicken including the cavity. 
  3. Rub the whole chicken with the dry mixture rubbing some of it under the skin. Put the squeezed lemon halves into the cavity. 
  4. Place the chicken supine (back down) in a roasting pan. As an option, I added some quartered onions and red potatoes. 
  5. Roast for about an hour.