Roasted Spring Chicken with Mixed Vegetables

Difficulty
Servings
For 2
Cook Time :
2 hours 30 mins
Ingredients
Frozen Spring Chicken 1pc (about 800g, Thawed)
Carrot 1 (100g)
New Potatoes 4 pcs (200g)
Cherry Tomatoes 8 pcs
French Green Beans 120g
Salt and black pepper to taste amount
Olive Oil 1 tsp
Honey 1-2 tsp
Swanson Concentrated Chicken Stock 1 tsp (1 loop)
Marinade
Unsalted Butter 2-3 tbsp(Room temperature & softened)
Swanson Concentrated Chicken Stock 3 tsp (3 loops)
Black Pepper 1/2 tsp
Thyme 1 tsp
1
Add 2 loops of Swanson Concentrated Chicken Stock and other marinade in a bowl, mix well.
2
Loosen the skin over the breast of the chicken with fingertip and put 2/3 marinade mixture under the skin of the chicken.
3
Rub the rest of the marinade and 1 loop of Swanson Concentrated Chicken Stock over surface of the chicken. Marinate for 2 hours.
4
Peel the carrot and cut into pieces. Cut the new potatoes into pieces. Toss carrot and potatoes with olive oil, 1 loop of Swanson Concentrated Chicken Stock and black pepper.
5
Place the potatoes and carrots in the basket of air fryer, put the spring chicken on it.
6
Use air fryer or oven to cook at 180° C for 20-25 minutes.
7
Brush honey on spring chicken. Add French green beans and cherry tomatoes, return to air fryer and cook for another 5 minutes.

– Let chicken rest for 10 minutes before carving in order to keep the chicken juicy. 

– The cooking time is subject to the size of the spring chicken.

– The best way to thaw spring chicken is by moving it to the refrigerator for 1- 2 days and pat it dry with paper towels before seasoning.

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