Roasted Chicken With Spring Vegetables And Lemon-Honey Sauce

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olive oil

1 teaspoon all-purpose flour

1/4 cup shallot , sliced

paprika , to taste

fresh chives , minced

1/4 cup heavy cream

12 medium red potatoes, trimmed around center

1 lemon, zest of , minced

3 tablespoons honey

1/4 cup fresh lemon juice

For the Chicken and Vegetables

1/4 cup dry white wine

3 carrots , cut into sticks

cayenne , to taste

12 asparagus spears , trimmed, halved crosswise

pepper , to taste

salt , to taste

2 tablespoons unsalted butter , divided

1 (3 lb) whole chickens

3 tablespoons fresh lemon juice

For the Sauce

1 1/4 cups chicken broth

1 tablespoon fresh ginger , minced

For the Basting Liquid

1 tablespoon honey

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