Roast chicken with lemon and ginger

Contributed by Preston Maring, MD

Roast chicken with lemon and ginger
The California Center for Public Health Advocacy is a nonpartisan nonprofit organization that recently released results of a study called "Searching for Healthy Food: The Food Landscape in California Cities and Counties". The report analyzed the number of fast food restaurants and convenience stores and compared those numbers to the numbers of grocery stores and farm stands. Throughout California there are 4.18 times as many fast food establishments than places to find good fresh produce. In some areas the ratio was 6:1. It may take a little work to find fresh greens for a big salad to go with this week's roast chicken, but it's worth it. If you want more detail, click on this link. 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 two 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 Tbsp ground ginger
  • 2 Tbsp dry yellow mustard
  • 2 Tsp salt and freshly ground pepper to taste


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