Roasted Chicken with Spring Vegetables and Lemon-Honey Sauce

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  • Yield: 1 chicken
  • Prep time: 20 m
  • Cook time: 1:30 h
  • Ready in: 1:50 h
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Have you ever considered roasting your chicken vertically? Your results will be tender and juicy. You can buy vertical roasting stands in a store, or you can use your angel food cake pan insert! If you decided to use this method, after roasting, make sure you clean the insert completely of all traces of fat or your next cake may not rise well. This recipe comes from Cuisine at Home.

Ingredients

  • Chicken and Vegetables
  • Basting Liquid
  • Sauce

Nutrients

Calories
4683.7
Calories from Fat
1715 g
Total Fat
190.6 g
Saturated Fat
69.5 g
Cholesterol
784.2 mg
Sodium
1895.3 mg
Total Carbohydrate
523.7 g
Dietary Fiber
53 g
Sugars
109.3 g
Protein
214.6 g

Step by step method

  • Step 1

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

  • Step 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).

  • Step 3

    Prepare chicken, trimming off all fat.

  • Step 4

    Rub the chicken with oil, season with paprika, salt and pepper inside and out.

  • Step 5

    Prop chicken, with legs down, on the tube of the cake pan insert, or vertical roaster.

  • Step 6

    Toss prepared vegetables with oil, salt and pepper; keeping asparagus separate from potatoes and carrots.

  • Step 7

    Arrange potatoes and carrots around the base of the chicken, then roast for 30 minutes.

  • Step 8

    For the basting liquid, combine honey and lemon juice.

  • Step 9

    After the chicken has roasted 30 minutes, brush it with some of the mixture.

  • Step 10

    Add asparagus to pan, then roast 15 more minutes.

  • Step 11

    Baste a second time, then roast chicken until it reached an internal temperature of 170 degrees in the thigh, about 15 more minutes.

  • Step 12

    Allow chicken to rest 15 minutes before carving.

  • Step 13

    While chicken is resting, prepare the sauce.

  • Step 14

    In a saucepan over medium heat, sauté shallots and ginger in 1 TBS unsalted butter, cooking till soft.

  • Step 15

    Add broth, wine, lemon juice, and honey.

  • Step 16

    Simmer 15 minutes, or until reduced by half.

  • Step 17

    Strain into a clean saucepan.

  • Step 18

    Whisk in cream; bring to a boil.

  • Step 19

    Mash 1 TBS unsalted butter and flour together.

  • Step 20

    Add butter and flour mixture to finish the sauce and cook until slightly thickened.

  • Step 21

    Stir in lemon zest, chives, and seasoning just before serving.

  • Step 22

    Serve sauce over chicken and veggies.

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