In a large bowl, using a whisk, combine the zest and lemon juice, oil, garlic, thyme, oregano, ginger and honey. Salt and pepper. Reserve.
Add chicken to the reserved lemon mixture and turn over to coat well. and Place the chicken on a large, lightly oiled baking sheet, skin side up. Place the half lemons between the pieces of chicken, cut side up.
Bake in preheated 425 ° F (220 ° C) oven for 45 minutes or until a thermometer inserted into a chicken thigh reads 185 ° F (85 ° C) (brush the chicken with the preparation of lemon twice during cooking). Remove the chickens from the oven and place them in a serving dish. Let sit for 5 minutes.
Entre-temps, sous le gril préchauffé du four, faire griller les demi-citrons pendant 1 minute ou jusqu’à ce qu’ils aient légèrement noirci. Servir le poulet avec les demi-citrons et la moutarde à l’ancienne, si désiré.
Serve the chicken on the hot plates, basting with the cooking juices.
