Roasted Spring Chicken with Mixed Vegetables

For 2
Cook Time :
2 hours 30 mins
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)
Unsalted Butter 2-3 tbsp(Room temperature & softened)
Swanson Concentrated Chicken Stock 3 tsp (3 loops)
Black Pepper 1/2 tsp
Thyme 1 tsp
Add 2 loops of Swanson Concentrated Chicken Stock and other marinade in a bowl, mix well.
Loosen the skin over the breast of the chicken with fingertip and put 2/3 marinade mixture under the skin of the chicken.
Rub the rest of the marinade and 1 loop of Swanson Concentrated Chicken Stock over surface of the chicken. Marinate for 2 hours.
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.
Place the potatoes and carrots in the basket of air fryer, put the spring chicken on it.
Use air fryer or oven to cook at 180° C for 20-25 minutes.
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.