Roasted Chicken With Spring Vegetables and Lemon-Honey Sauce

Recipe by Bev I Am
READY IN: 1hr 30mins
YIELD: 1 chicken




  • 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.