Roasted Chicken With Spring Vegetables and Lemon-Honey Sauce

Name: Roasted Chicken With Spring Vegetables and Lemon-Honey Sauce
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 12 asparagus spears, trimmed, halved crosswise; 3 carrots, cut into sticks; 4 servings cayenne, to taste; 296 milliliters chicken broth; 1 kilograms whole chickens; 59 milliliters dry white wine; 1 teaspoon all-purpose flour; 4 servings fresh chives, minced; 1 Tbsp fresh ginger, minced; 59 milliliters heavy cream; 1 Tbsp honey; 3 Tbsps honey; 59 milliliters fresh lemon juice; 3 Tbsps fresh lemon juice; 1 lemon, zest of, minced; 4 servings olive oil; 4 servings paprika, to taste; 4 servings pepper, to taste; 12 mediums red potatoes, trimmed around center; 4 servings salt, to taste; 59 milliliters shallot, sliced; 2 Tbsps unsalted butter, divided

You can never have too many main course recipes, so give Roasted Chicken With Spring Vegetables and Lemon-Honey Sauce a try. One portion of this dish contains approximately 78g of protein, 78g of fat, and a total of 1535 calories. This recipe covers 58% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up olive oil, chicken broth, chickens, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. It can be enjoyed any time, but it is especially good for Spring.

Instructions

Preheat oven to 425F with rack in lower third of oven so vertical chicken will not touch top of oven.

Ingredients you will need

Whole Chicken

Equipment you will use

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.

Ingredients you will need

Angel Food Cake

Salt And Pepper

Lemon Juice

Vegetable

Asparagus

Potato

Carrot

Whole Chicken

Paprika

Honey

Base

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Cake Form

Roasting Pan

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, saut shallots and ginger in 1 TBS unsalted butter, cooking till soft.

Ingredients you will need

Unsalted Butter