Honey, mustard & crème fraîche baked chicken

Honey, mustard & crème fraîche baked chicken

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(102 ratings)

Prep: 10 mins Cook: 45 mins


Serves 4
This cheap and simple chicken one-pot makes for a fuss-free dinner

Nutrition and extra info

Nutrition: per serving

  • kcal695
  • fat42g
  • saturates14g
  • carbs29g
  • sugars9g
  • fibre3g
  • protein53g
  • salt0.97g
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  • 4 tbsp crème fraîche
  • 2 tbsp grainy mustard



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 2 garlic clove, crushed
  • 150ml chicken stock
  • 8 skin-on chicken drumsticks and thighs
  • 500g baby potatoes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 200g green beans
  • 2 tbsp clear honey
  • ½ small bunch tarragon, roughly chopped



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…


  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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Comments (107)

catie74's picture

I par boiled the potatoes first then let my 8 year old make this with my supervision. Easy dinner that the whole family loved. I used all thighs

Jofin's picture

Loved this recipe, will be definitely cooking again!!

hcrock's picture

Tasty, easy recipe. I browned the chicken before baking. My sauce was a little runny but nonetheless it was yummy!

flosssy's picture

Luscious. I used skinless chicken breasts and cut them in half. Parboiled my pots for 5 mins. Doubled the sauce ( the best bit). Used low fat creme fraiche. Used only 1tbsp of honey for 2 v large chicken breasts. Reduced overall oven time to 45 mins. Fab. Plate lickingly good!

Hampshirecook's picture

Potatoes really need to be the tiny baby size for the timings to work, but this is a very tasty dish, so easy to make and is a great one pot to put on the table.

Sharp Kitty's picture

Good weekend meal with every little effort involved, I make this regularly

msmooo's picture

Made this for the meat eating members of family. I used 8 chicken cutlets no skin, but bone in.
I omitted the honey, and used cream instead of cream fraishe. I doubled the cream, garlic and stock, but kept the mustard the same. Added dried tarragon as that is what I had. I didn`t add beans, but added 1 red onion, quartered, and I seared the chicken first then added the red onion and chopped garlic, then added potatoes and liquid. Family loved it, a great easy dish for beginner cooks. I am sure this will be a well used recipe.

michelle_30's picture

Quick, easy, cheap and tasty meal. I forgot to put the tarragon on but i dont think it tasted like it was missing something. Made double the sauce as suggested, it was really very delicious so well worth a try

queenbubblemummy's picture

Absolutely delicious. I used frozen sugar snap peas, and par boiled the potatoes first. A real winner!

Aimee_E's picture

An absolute favourite in our house. Freeze dried tarragon works just as well and I also add leeks. Double the stock/crème fraiche & mustard as you will definitely be wanting more sauce to soak up with some crusty bread!!

Shaun Edmonds's picture

Absolutely right, I took your recommendation on board, made the extra sauce, added some lemon juice and olive oil, served it with some of those part baked petit pain and we devoured the lot!!!

lisaliddle's picture

Wow really lovely meal! Had this last night and following other reviewers advice doubled the sauce, put potatoes in oven first to start them off and added beans about half way in and tucked them into the sauce. In all took about an hour with extra potato time. Didn't have any tarragon dried or fresh but meal didn't suffer, will definitely do again. As others have said was very easy - oh also added some tomatos as they needed using up. 5 stars.

curryhead's picture

Great dish, wish i had followed advice earlier, potatoes hard, other than that great, did extra veg as me and the wife are big veg eaters, definatly make again, so simple, i liked the amount of honey in receipe.

abii's picture

Stumbled across this gem when I had exactly this amount of stock and creme fraiche to use up (thanks Good Food website), and despite messing up the timings I can tell this is going to become a regular in our family. We only had chicken breasts so I browned them first, added the beans halfway through as suggested but cooked the potatoes for longer since mine were too big. Almost as easy as doing fish and chips from the freezer :)

janjan87's picture

Just had this for our dinner, it tasted amazing wow! I par boiled my baby new potatoes for 10 mins, then roasted them on their own in the oven for 15 mins. I kept the sauce mix the same, just doubled it for more sauce. Put the chicken in the middle of the roasting tray and potatoes round the end. Kept baisting the chicken with the sauce and turning the potatoes every so often. Ended up cooking the dish for about an hour and a half. The baisting kept the chicken lovely and moist and the potatoes were perfectly soft. I steamed the beans and some baby carrots separately. All in all a very enjoyable meal. With the amounts given, we both ate and had a meal left over for the next day :o)

valor2010's picture

Great basic recipe ie the stock, honey (agree with everyone else, you only need half the amount given in the recipe), mustard and creme fraiche make a lovely sauce but after that I would say make it to suit yourself! I simmered it for about an hour on top of the oven and used onion, celery and courgette because that is what I had. Served it with mash rather than putting potatoes in it and it was delicious!

gillh007's picture

5 Stars! Not sure this rating button works. Anyhow, this is totally amazing. I followed advice, only one spoon of honey, and for me gave the right sweetness. Beans added halfway through. Serve with crusty bread....job done. Will do again. Great for entertaining, looks and smells fab.

istara's picture

1. The green beans come out perfectly for me: make sure you tuck them down between the chicken pieces and spuds, and you end up with crunchy green beans in the middle, with lovely crispy ends where they curve and poke up above. It's a different way to have beans than people may be used to, they're a bit more like some of the wok-fried beans you get in Chinese cooking, but they're very delicious.

2. Definitely use half the amount of honey

3. Dried tarragon works well if you don't have fresh

4. I also add a teaspoon of hot English mustard

picklenumber6's picture

4 STARS (wouldn't let me rate)...A favourite with my partner and very cheap to produce. It's a highly impressive/semi-stylish dish which takes minimal preparation and time. Although the flavour is a little samey after the first couple of mouthfuls (seeing as though everything is doused in the liquid mixture), because it is such a nice flavour, it doesn't seem to matter. My partner as begged me to make this eversince and I hve shared it with a lot of friends, for sheer convenience alone!

pennydath's picture

My 13 year old son made this for the first time, it's that easy to make! Has become a firm family favourite - so tasty and no dishes to wash up...


Questions (1)

Platton's picture

So daft question but I used a chicken oxo to make the stock with boiling water then let it cook abit before adding the creams fraiche and other ingredients has anyone else done it like this or should I have used fresh chicken stock?

Tips (1)

Short Hamstrings's picture

Brown the chicken skin first and par boil the potatoes for 5 minutes.