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    Roasted Chicken with Lemon Honey Sauce


    Source of Recipe


    Cuisine@Home


    List of Ingredients


    • 1 whole chicken
    • 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 c fresh lemon juice
    • 1T honey


    Instructions


    1. Preheat oven to 425 with rack in the lower third. Place a removable insert from an angel food cake pan or vertical roasting rack in 10" shallow dish.
    2. Prepare chicken trimming off any excess fat. Rub the bird with oil, season with paprika, salt, and pepper then prop it on the tube of the cake pan insert.
    3. Toss prepared vegetables with oil, salt, and pepper keeping asparagus seperate from the potatoes and carrots. Arrange the potatoes and carrots around the base of the chicken and roast 30 minutes.
    4. Combine the honey and lemon juice for the basting liquid. After the chicken has roasted 30 minutes brush it with some of the basting liquid. Add asparagus, and roast 15 more minutes. Baste a second time.
    5. Roast chicken until it reaches 170 in the thigh about 15 more minutes. Allow chicken to rest for 15 more minutes before carving.
 

 

 

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