Roasted Chicken With Spring Vegetables And Lemon-honey Sauce

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 (3 lb) whole chickens
• 12 medium red potatoes, trimmed around center
• 12 asparagus spears, trimmed, halved crosswise
• 3 carrots, cut into sticks
• olive oil
• paprika, to taste
• salt, to taste
• pepper, to taste
• 1/4 cup fresh lemon juice
• 1 tablespoon honey
• 2 tablespoons unsalted butter, divided
• 1/4 cup shallot, sliced
• 1 tablespoon fresh ginger, minced
• 1 1/4 cups chicken broth
• 1/4 cup dry wine
• 3 tablespoons fresh lemon juice
• 3 tablespoons honey
• 1/4 cup heavy cream
• 1 teaspoon all-purpose flour
• 1 lemon, zest of, minced
• fresh chives, minced
• salt, to taste
• cayenne, to taste

Recipe

• 1 preheat oven to 425°f with rack in lower third of oven so vertical chicken will not touch top of oven.
• 2 place removable insert from angel food cake pan (or use commercial roasting stand) in a 10" shallow pan (like a deep dish pie plate).
• 3 prepare chicken, trimming off all fat.
• 4 rub the chicken with oil, season with paprika, salt and pepper inside and out.
• 5 prop chicken, with legs down, on the tube of the cake pan insert, or vertical roaster.
• 6 toss prepared vegetables with oil, salt and pepper; keeping asparagus separate from potatoes and carrots.
• 7 arrange potatoes and carrots around the base of the chicken, then roast for 30 minutes.
• 8 for the basting liquid, combine honey and lemon juice.
• 9 after the chicken has roasted 30 minutes, brush it with some of the mixture.
• 10 add asparagus to pan, then roast 15 more minutes.
• 11 baste a second time, then roast chicken until it reached an internal temperature of 170 degrees in the thigh, about 15 more minutes.
• 12 allow chicken to rest 15 minutes before carving.
• 13 while chicken is resting, prepare the sauce.
• 14 in a saucepan over medium heat, sauté shallots and ginger in 1 tbs unsalted butter, cooking till soft.
• 15 add broth, wine, lemon juice, and honey.
• 16 simmer 15 minutes, or until reduced by half.
• 17 strain into a clean saucepan.
• 18 whisk in cream; bring to a boil.
• 19 mash 1 tbs unsalted butter and flour together.
• 20 add butter and flour mixture to finish the sauce and cook until slightly thickened.
• 21 stir in lemon zest, chives, and seasoning just before serving.
• 22 serve sauce over chicken and veggies.