Roasted Chicken With Spring Vegetables and Lemon-Honey Sauce
photo by lazyme
- Ready In:
- 1hr 30mins
- Ingredients:
- 23
- Yields:
-
1 chicken
ingredients
-
For the Chicken and Vegetables
- 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
-
For the Basting Liquid
- 1⁄4 cup fresh lemon juice
- 1 tablespoon honey
-
For the Sauce
- 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 white 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
directions
- Preheat oven to 425°F with rack in lower third of oven so vertical chicken will not touch top of oven.
- Place removable insert from angel food cake pan (or use commercial roasting stand) in a 10" shallow pan (like a deep dish pie plate).
- Prepare chicken, trimming off all fat.
- Rub the chicken with oil, season with paprika, salt and pepper inside and out.
- Prop chicken, with legs down, on the tube of the cake pan insert, or vertical roaster.
- Toss prepared vegetables with oil, salt and pepper; keeping asparagus separate from potatoes and carrots.
- Arrange potatoes and carrots around the base of the chicken, then roast for 30 minutes.
- For the basting liquid, combine honey and lemon juice.
- After the chicken has roasted 30 minutes, brush it with some of the mixture.
- Add asparagus to pan, then roast 15 more minutes.
- Baste a second time, then roast chicken until it reached an internal temperature of 170 degrees in the thigh, about 15 more minutes.
- Allow chicken to rest 15 minutes before carving.
- While chicken is resting, prepare the sauce.
- In a saucepan over medium heat, sauté shallots and ginger in 1 TBS unsalted butter, cooking till soft.
- Add broth, wine, lemon juice, and honey.
- Simmer 15 minutes, or until reduced by half.
- Strain into a clean saucepan.
- Whisk in cream; bring to a boil.
- Mash 1 TBS unsalted butter and flour together.
- Add butter and flour mixture to finish the sauce and cook until slightly thickened.
- Stir in lemon zest, chives, and seasoning just before serving.
- Serve sauce over chicken and veggies.
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RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.