- 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…
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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
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.