(for 4)

1 Large Free-Range Chicken
A thumb of Root Ginger
1 Large Orange
1 Tablespoon Honey
Salt and pepper
1 Glass red or white wine
Joint the chicken.
Cut each breast into two and divide the legs into thigh and drumstick.
This will give you a piece of breast and leg for four people.

Peel and grate the ginger into a bowl.
Grate the zest from the orange and add that and its juice to the ginger.
Stir in the honey and the wine.
Tip the chicken pieces into the bowl and rub the contents of the bowl into the pieces.

Set the oven to Gas 6 200C 400F (175C in a fan oven)

Put the chicken pieces, skin side upwards, into a small roasting pan in which they fit well.
Pour the remaining juices around them.
Put this in the oven and roast them for 45 minutes at this temperature.

Check these from time to time.
The skin of the chicken should be brown and crisp, if ir shows any sign of burning cover with a lid or some tin foil.

Serve this with some rice, with the pan juices poured over.