1. Halve lemon; cut one portion into wedges. Squeeze remaining half (should have about 2 tablespoons juice).

2. In a small bowl, combine the lemon juice, honey, brown sugar, garlic and ginger. Loosen skin from the breast; spoon 2 tablespoons of the honey mixture under the skin. Smooth skin and massage gently to evenly spread the honey mixture. Place lemon wedges in cavity of the chicken. Set remaining honey mixture aside.

3. Skewer neck skin to back of chicken; tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a foil-lined shallow roasting pan. Insert an oven-going meat thermometer into centre of an inside thigh muscle. Sprinkle with salt and pepper. Roast, uncovered, in a 375 F. oven for 1 hour.

4. Spoon remaining honey mixture over bird. Return to oven and roast 15 to 45 minutes more or until drumsticks move easily in their sockets and meat thermometer registers 180 F.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.