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Honey, mustard & crème fraîche baked chicken

This cheap and simple chicken one-pot makes for a fuss-free dinner

  • Prep: 10 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 695
  • Carbohydrates 29
  • Saturated Fat 14
  • Sugar 9
  • Protein 53
  • Fat 42
  • Fibre 3
  • Salt 0.97

Nutrition per serving

  • Calories 695
  • Carbohydrates 29
  • Saturated Fat 14
  • Sugar 9
  • Protein 53
  • Fat 42
  • Fibre 3
  • Salt 0.97

Ingredients

  • 4 tbsp crème fraîche
  • 2 tbsp grainy mustard
  • 2 garlic cloves, crushed
  • 150ml chicken stock
  • 8 skin-on chicken drumsticks and thighs
  • 500g baby potatoes
  • 200g green beans
  • 2 tbsp clear honey
  • ½ small bunch tarragon, roughly chopped

Tip

Whole chicken
Why not try this recipe using a whole jointed chicken. Don’t add the chicken breasts at the start, instead add with 30 mins to go.

Method

  1. Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.

  2. Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving

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