Heat oven to 425 degrees. Heat oil and margarine in rectangular pan, 13 X 9 X 2 inches, in oven until melted. Mix flour, 1-1/2 teaspoon gingerroot and the pepper. Coat chicken pieces thoroughly with flour mixture. Place chicken, skin sides down, in pan. Bake uncovered 30 minutes. Turn chicken. Bake 15 minutes. Remove chicken and drain fat. Line pan with aluminum foil. Return chicken to pan.Mix remaining ingredient Pour over chicken. Bake 15 minutes, spooning honey mixture over chicken every 5 minutes, until juices run clear. 6 Servings; 500 Calories Per Serving. To Microwave: Omit oil and margarine. Coat chicken pieces as directed. Arrange chicken, skin sides up and thickest parts to outside edges, in rectangular microwavable dish, 13 X 9 X 2 inches. Cover with waxed paper and microwave on high 10 minutes; drain. Mix remaining ingredients. Pour over chicken. Cover with waxed paper and microwave on high 10 to 15 minutes, rotating dish 1/2 turn every 5 minutes and spooning sauce over chicken, until juices run clear.