Preheat the stove to 160 °C.
Cut the lemon into quarters. Rub the outside of the chicken with a lemon quarter. Mix the strips of lemon and orange peel with 1 tablespoon of the grated ginger. Rub the chicken’s abdominal cavity with it, then fill with the lemon and orange quarters, plugging the opening. Season the chicken with salt and pepper and place it on a roasting rack in a fat pan in the stove.
Thoroughly stir olive oil, lemon juice, orange juice and remaining ginger and honey. Brush the chicken with this mixture at least four times while roasting.
Put the chicken on a platter and let it rest for 10 minutes, then carve it and bring it to the table decorated with orange wedges.