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.
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.
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