Ingredients

Instructions

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