ROASTED CHICKEN WITH SPRING VEGETABLES AND LEMON-HONEY SAUCE

Steps:

• 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.