Honey, mustard & crème fraîche baked chicken

Honey, mustard & crème fraîche baked chicken

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(102 ratings)

Prep: 10 mins Cook: 45 mins

Easy

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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Ingredients

  • 4 tbsp crème fraîche
  • 2 tbsp grainy mustard
    Mustard

    Mustard

    muss-tard

    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
    Potato

    Potato

    po-tate-oh

    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
    Tarragon

    Tarragon

    ta-ra-gon

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

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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Comments, questions and tips

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Comments (106)

delalandrer's picture
4

Great and simple recipe....tasted really good and the whole family loved it

sarahk's picture
4

The first time I cooked this meal was perfect. The second time was not! I used new potatoes and cut them in half to make them smaller but they were not cooked and I had to cook an extra 30 mins at least. Very disappointing after the first attempt. I will definately par boil in future. I used frozen green beans which were not shrivelled even after an extra 30 mins. I have cooked several meals since then - so not oven at fault!

ukcmf2's picture
5

Quick, tasty and no hassle.
I followed the advice and cooked the beans seperatley with some broccoli. I added a chopped pepper to replace the beans and added dried tarragon & oregano to the sauce mix and it was wonderful. I used a medium joined chicken and so cooked it for a little longer than recomended (1 hr) and I turned the potatos half way through. I'll be making this again and again.

skatkat92's picture
5

Best thing about this recipe is that its cheap and delicious- my house mate said 'I want to drink the sauce'

killdec's picture
4

Thanks for the recipe, I made it this evening, the honey mustard sauce was absolutely wonderful, and it was very easy.

I replaced the beans with frozen peas and used boneless chicken breasts, and added some small mushrooms, but unfortunately 45 minutes was not enough time. The potatoes had to go back on for another 10-20 minutes as the larger ones were far from fully cooked, and they didn't look much larger than the potatoes in your picture.

Unless you have tiny new potatoes or cut them small, I suggest cooking it for 60 minutes, turning the heat down to gas mark 4 for the last 15 minutes.

Finally, one other tip- it's best if you keep the potatoes and chicken moist with sauce when cooking, I.e turn them often, this stops them burning.

alicjagoldyn's picture
5

This is amazing, full of flavours and so delicious. My partner loved it too!

laggy1's picture
5

I used chicken thigh fillets without bones which worked really well. Also used Jersey Royals which were lovely. No problem with the beans just need to make sure they are covered with the sauce so they don't dry out.

fauna76's picture
5

Really quick, easy, cheap and tasty.

rmitter3's picture
4

sauce is amazing! potatoes cooked unevenly and took longer than the chicken. would recommend cooking potatoes for 20mins first in oven, then adding chicken and honey on top.

pewter's picture
4

Did not give this meal the simple attention it required and yet it was still fabulous.Used baby leeks and sweetcorn as veg.Must use the tarragon - does not need salt.Next time it will be 5 out of 5 !

pewter's picture
4

I know that I did not give this meal the small amount of attention it required.Still gorgeous.Used whole baby leeks & sweetcorn as veg.Didn't even need to add salt.So cheap as well with the drumsticks.Not sure how anyone could leave the tarragon out though ! Next time it will be 5 out of 5.

hollywoozle's picture
5

So yummy and simple! I would advise making extra sauce for added yum factor. Cooked my green beans with the rest, as in the recipe, and was more than happy with the result.

Kbrooke61's picture
5

I put the green beans in as the recipe said and they cooked perfectly (i forgot to cook them seperatly) really enjoyed this meal however think i will increase the sauce quantity as there wasnt much to serve. Will definatly make this again.

janelovestastyfood's picture
4

The sauce for this was so delicious I'm going to adapt it for my pork chops tonight. As others have said, green beans frazzled so would cook seperately. Also my potatoes were underdone, not sure why as regularly cook potatoes in this way so may not be a fault of the recipe.

catbail's picture
5

Forgot to say - the beans don't work! Second time I missed them out and just served broccoli on the side.

catbail's picture
5

What an easy meal. We all loved it, the second time I doubled up on the sauce ingredients as we all wanted more, it's so delicious. A regular from now on.
On another note, as mentioned by someone else on another recipe, please would you get one of your IT bods to rearrange the comments, so that the most recent appear first? Some go back to 2008, and ingredients/methods do change very quickly, so the latest comments are the most useful.
Anyway, love your site and have had loads of good recipes from it.

toryan's picture
4

This worked really well, except I found the potatoes were still hard - next time I will par boil the potatoes first. Added some big chunks of red onion too.

jenniemaria's picture
5

Delicious... Took on board the comments regarding shriveled veg, so substituted green beans for asparagus on one occasion and red onion on another. Both worked great. Really quick and easy to prepare and the whole family enjoy.

kel113's picture

Could you serve this dish with spinach

robrabbit33's picture

The flavours of the sauce are excellent. As others have suggested, part cook your choice of veg and add half way through the baking. This dish can be kept simple as a mid-week supper or refined for a dinner for friends (substitute chicken breasts, marinade over-night, serve with separate veg). Its the sauce that does it.

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