Ingredients
- Basting Liquid:
- 1 whole chicken (3-4 lb.)
- 12 medium-size red potatoes, trimmed
- 12 asparagus spears, trimmed, halved crosswise
- 3 carrots, cut into sticks
- olive oil
- Paprika
- salt, and pepper
- 1/4 cup fresh lemon juice
- 1 tbs honey
- For Sauce
- 1 tbs unsalted butter
- 1/4 cup shallots, sliced
- 1 1/4 cups chicken broth
- 1/4 cup dry white wine
- 3 tbs fresh lemon juice
- 3 tbs honey
- 1/4 cup heavy cream
- 1 tbs unsalted butter
- 1 tsp flour
- minced zest of 1 lemon
- minced fresh chives
Preparation
Step 1
Preheat oven to 425° with rack in the lower third. Place a removable insert from an angel food cake pan or a vertical roasting rack in a 10" shallow dish (like a pie plate). Prepare chicken, trimming off any excess fat. Rub the bird with oil, season with paprika, salt, and pepper, then prop it on the tube ofthe cake pan insert.
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 30 minutes.
Combine honey and lemon juice for the basting liquid. After the chicken has roasted 30 minutes, brush it with some of the mixture. Add asparagus, then roast
15 more minutes. Baste a second time, then roast chicken until it reaches 1700 in the thigh, about 15 more minutes. Allow chicken to rest 15 minutes before carving.
Saute shallots and ginger for the sauce in butter in a saucepan over medium heat. Cook until soft. Add broth, wine, lemon juice, and honey. Simmer 15 minutes, or until reduced by about half. Strain into a clean saucepan.
Whisk in cream; bring to a boil.
Mash butter and flour together. Finish sauce with butter mixture and cook until slightly thickened. Stir in lemon zest, chives, and seasonings just before serving.