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    You are in: Home / Recipes / Roasted Chicken With Spring Vegetables and Lemon-Honey Sauce Recipe
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    Roasted Chicken With Spring Vegetables and Lemon-Honey Sauce

    Roasted Chicken With Spring Vegetables and Lemon-Honey Sauce. Photo by lazyme

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Bev's Note:

    Have you ever considered roasting your chicken vertically? Your results will be tender and juicy. You can buy vertical roasting stands in a store, or you can use your angel food cake pan insert! If you decided to use this method, after roasting, make sure you clean the insert completely of all traces of fat or your next cake may not rise well. This recipe comes from Cuisine at Home.

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    Units: US | Metric

    For the Chicken and Vegetables

    For the Basting Liquid

    For the Sauce


    1. 1
      Preheat oven to 425°F with rack in lower third of oven so vertical chicken will not touch top of oven.
    2. 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. 3
      Prepare chicken, trimming off all fat.
    4. 4
      Rub the chicken with oil, season with paprika, salt and pepper inside and out.
    5. 5
      Prop chicken, with legs down, on the tube of the cake pan insert, or vertical roaster.
    6. 6
      Toss prepared vegetables with oil, salt and pepper; keeping asparagus separate from potatoes and carrots.
    7. 7
      Arrange potatoes and carrots around the base of the chicken, then roast for 30 minutes.
    8. 8
      For the basting liquid, combine honey and lemon juice.
    9. 9
      After the chicken has roasted 30 minutes, brush it with some of the mixture.
    10. 10
      Add asparagus to pan, then roast 15 more minutes.
    11. 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. 12
      Allow chicken to rest 15 minutes before carving.
    13. 13
      While chicken is resting, prepare the sauce.
    14. 14
      In a saucepan over medium heat, sauté shallots and ginger in 1 TBS unsalted butter, cooking till soft.
    15. 15
      Add broth, wine, lemon juice, and honey.
    16. 16
      Simmer 15 minutes, or until reduced by half.
    17. 17
      Strain into a clean saucepan.
    18. 18
      Whisk in cream; bring to a boil.
    19. 19
      Mash 1 TBS unsalted butter and flour together.
    20. 20
      Add butter and flour mixture to finish the sauce and cook until slightly thickened.
    21. 21
      Stir in lemon zest, chives, and seasoning just before serving.
    22. 22
      Serve sauce over chicken and veggies.

    Ratings & Reviews:

    • on July 13, 2009


      Pretty good chicken dish. Took me well over 30 min. prep time though. Nice probably for entertaining, but again, not a quick dish. Taste was very good, I basted frequently as I did not want this to turn out dry. Sauce was different but quite tasty.

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    • on October 09, 2006


      Great chicken dish. We really enjoyed this alot. I used baby carrots, and realized later that I forgot to strain the sauce, but the sauce was great with little bites of shallot and ginger anyway. I highly recommend this dish! Thanks, Bev.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Chicken With Spring Vegetables and Lemon-Honey Sauce

    Serving Size: 1 (4495 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4683.6
    Calories from Fat 1715
    Total Fat 190.6 g
    Saturated Fat 69.4 g
    Cholesterol 784.2 mg
    Sodium 1895.2 mg
    Total Carbohydrate 523.6 g
    Dietary Fiber 52.9 g
    Sugars 109.3 g
    Protein 214.5 g

    The following items or measurements are not included:

    lemons, zest of

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