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 (108)

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...

9876543's picture

Definitely cook greens separately or add near the end.
I removed chicken skin and wrapped in smoked bacon.

choare's picture

Lovely recipe. Kids love it too.

123caz456's picture

Easy cheap and delicious, just make sure you put it on 45-1hr before you get hungry :D

dawnieprawn's picture

This was delicious, the best bit is that once you have done the preparation you can just leave it and get on with something else. Part way through cooking it looked like the green beans were burning so I took it out of the oven and tucked them further under the sauce, they turned out just right. My 7 year old said yuk I don't like green beans, then proceeded to eat the lot because the sauce was so yummy!

Ashlees_x's picture

For me 2 tbsp of honey was far too much, it totally overtook the flavour and made it far too sweet. Maybe 1 tsp of honey would've been better for me.

Also, a couple of tips no matter what your taste:

make sure u add the potatoes when u put the chicken in as I thought due to the fact everyone said there veg were overcooked id add them in the last 20mins as u would in normal steam cooking but they were still very hard.

And, make sure u crisp the chicken skin up beforehand as it wont quite obviously get crispy. so Id suggest to avoid more washing up, fry it in your dish then add all the ingredients after and whack in the oven!

michala2160's picture

Very tasty meal and even my kids have insisted that I cook this again!

richwinn's picture

My family love this quick easy recipe, It has all the things in it that kids like.

Did what most other people said and put the green beans in 10 mins at the end to avoid incineration, but other than that didn't change anything else. No need to its lovely as it is.


lau70lau's picture

Delicious! didn't stray much from recipe, just added green beans later (after 60s in microwave) as recommended and added some leftover asparagus and shallots too. Ridiculously easy and very much enjoyed :)

salisali's picture

Family loved it, I added the green beans twenty minutes later, seemed to work fine, and out of lazyness used tin potatoes, sure fresh would bebetter but it didn't stop this being loved by husband and children. I loved the speed and ease of making it, totally effortless. Fantastic.

kulucriss's picture

very tasty, but do agree about cooking the beans separately,

elizabethjrogers's picture

I made this on Sunday instead of the regular roast and it was delicious and sooooo simple. Though I did skip the green beans due to the comments, and used halved spring onions instead which was very tasty!
Perfect for a I can't be bothered to cook day =]

fairypetal's picture

made this for dinner the other night.......used chicken breasts as that was what I had in the fridge. Took other comments on board, and I added some carrot and peppers to the mix, and cooked the green beans seperate. Served with broccoli and a little white to soak up the sauce.....was really nice, even the children(3 yrs and 18 months) ate it all.

laurajewell's picture

Simple - Easy - Inexpensive. Ideal for a delicious midweek dinner or equally as impressive as a dinner party main. Can highly recommend

babsfazekas's picture

Made this tonight for two with the measurements halved and it worked really well and came out looking exactly like the photo. I was using regular potatoes, so I quartered them and that seemed to take care of the problem others here were having with them. Added the beans for the last 15-20 mins, and they were good - cooked but still crunchy. I agree that the tarragon is quite strong and not really necessary - there are enough flavours going on anyway. A really easy but impressive looking meal - will make again.

gemcheat's picture

Sauce was far too sweet and the mustard was over powering!!! Didn't like the tarragon flavour and the potatoes were still hard after 60mins cooking. Would not recommend!

rjolly's picture

Will make it again, super easy and quick to prepare and my toddler ate the lot.

lizleicester's picture

Beans overcooked vs chicken undercooked. I think there are better ways to enjoy chicken.

amywalsh1985's picture

Really good and v. easy. Used chicken breasts (just put them in half an hour before the potatoes were done) and put the green beans in about 20 mins before the end. Very tasty. One small point - I cooked the potatoes for around an hour altogether and still thought they could have had another 15 mins or so when I served them..


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