Roasted Chicken With Spring Vegetables and Lemon Honey Sauce

Ingredients

• For the Chicken and Vegetables
• 1 (3 lb) whole chickens
• 12 medium red potatoes, trimmed around center
• 12 asparagus spears, trimmed, halved crosswise
• 3 carrots, cut into sticks
• olive oil
• paprika, to taste
• salt, to taste
• pepper, to taste
• For the Basting Liquid
• 1⁄4 cup fresh lemon juice
• 1 tablespoon honey
• For the Sauce
• 2 tablespoons unsalted butter, divided
• 1⁄4 cup shallot, sliced
• 1 tablespoon fresh ginger, minced
• 1 1⁄4 cups chicken broth
• 1⁄4 cup dry white wine
• 3 tablespoons fresh lemon juice
• 3 tablespoons honey
• 1⁄4 cup heavy cream
• 1 teaspoon all-purpose flour
• 1 lemon, zest of, minced
• fresh chives, minced
• salt, to taste
• cayenne, to taste

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