Roasted Chicken With Spring Vegetables, White Beans, & Pistou

Pistou 

1. Place all the pistou ingredients in a small food processor and pulse until a thick, smooth paste. Pour pistou into a jar and set aside. 

Chicken & Carrots 

1. Place the crisper plate into the air fryer basket. 
2. Select the Air Fry function, adjust the temperature to 390°F and time to 4 minutes, then tap Start/Pause to preheat. 
3. Season the chicken and carrots with olive oil, salt, and pepper. 
4. Place the chicken onto the preheated crisper plate. 
5. Select the Roast function, adjust the temperature to 390°F and time to 24 minutes, then tap Start/Pause. 
6. Add the carrots into the air fryer when 10 minutes of cooking remains. 
7. Remove chicken and carrots when golden brown and fully cooked, then cover with foil to keep warm. 

Orzo & Vegetables 

1. Cook the orzo in a small pot filled with boiling salted water according to the package directions. Drain and toss with ½ tablespoon olive oil, then set aside. 
2. Heat a large pan over medium high heat. Add the remaining olive oil, then add the shallot, garlic, salt, and pepper and cook for 2 minutes or until beginning to brown.  
3. Stir in the flour and cook for 30 seconds, then whisk in the white wine and chicken broth and bring to a simmer. Cook for 3 minutes, or until the mixture has slightly thickened.  
4. Stir in the escarole, white beans, peas, creme fraiche, and lemon juice. Cook for 2 minutes, or until the escarole is warmed through and is beginning to wilt.  
5. Stir in the orzo. 

Assemble 

1. Spoon vegetable mixture onto serving plates. Top with chicken and carrots and a dollop of pistou.