Honey, mustard & crème fraîche baked chicken

Honey, mustard & crème fraîche baked chicken

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(118 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 cloves, 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, questions and tips

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26th Aug, 2018
I followed the advice of others and left out the pots and beans. I used all fresh ingredients - even tarragon from the garden. The result was a flavourless piece of roast chicken in a greasy, thin sauce. I would never normally cook chicken pieces with the skin on (only a whole roast chicken with the skin on) and in this case the sauce had a thick layer of fat which I had to skim off before adding cornflour to thicken - still greasy. My family were very polite but I know they didn't enjoy it. Unfortunately I doubled the quantities to put half in the freezer. Don't quite know what to do with it. There are lots of recipes out there for a honey/mustard/chicken meal, I need to find a better one.
13th Oct, 2017
I tend to agree with Maffs, although tonight is not the first time I've been disappointed with a supposedly easy all-in-one oven bake recipe where the sauce was too dry before the potatoes were cooked. I'll cook it on top of the stove another time, using the same sauce ingredients which are very tasty and parboiling the potatoes first.
9th Dec, 2017
Just leave the potatoes out, and the beans. Then it's a fantastic and delicious dish. I usually serve it with roast potatoes and a green veg - cooked separately. I know this means it's not a one-pot - but if you cheat and used frozen roasties, then it's very easy. Frozen roasties are a lot better than they used to be - my favourite are Tesco's Finest - hard to tell them from the real thing, or use the recipe on here for 'freeze ahead roasties' - they are brilliant.
9th Aug, 2017
Really nice recipe. For those that are struggling I used Charlotte potatoes cut in half lengthways so they cook in half the time, also put the gas down to 4 and left the dish in longer. To serve remove meat and veg and if the sauce is to thin for you just mix in a couple of teaspoons of cornflour and bring to the boil, it's not rocket science lol.
18th Mar, 2017
Warning: These are the worst recipe instructions we've come across on BBC Good Food. The ingredients might be fine - the method description is a joke. Veg remains uncooked/burnt and sauce remains watery. Careful reading shows that reviewers who seem to love this recipe are themselves NOT following the instructions: They brown the chicken first, they parboil the potatoes, they leave out the beans, they add starch to the sauce. Need I say more?! My husband ended up eating the chicken with toast and I ended up fishing out other edible bits and pieces.
20th Feb, 2017
natalieflondon 20th Feb, 2017 This was a winner for a quick chicken dinner. 8 chicken thighs, panfried til brown, doubled the sauce, didn't add beans, roasted some new potatoes separately with garlic and fennel seeds, steamed some spring greens. Everyone cleared their plates. Next time will serve with rice to soak up all that sauce and may add a little cornflour into the stock mix to thicken it. Otherwise, perfection!
26th Oct, 2016
I have been making this recipe for several years now, and everyone loves it. I never add the beans, they shrivel up, so if you are going to then do it nearer the end. I don't always add potatoes either, because we love the dish with proper roast potatoes. But if I do add the pots, then I par boil them first. Everything else I keep to the recipe, the fresh tarragon really makes it.
12th Oct, 2016
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
28th Jul, 2016
Loved this recipe, will be definitely cooking again!!
20th Apr, 2016
Tasty, easy recipe. I browned the chicken before baking. My sauce was a little runny but nonetheless it was yummy!


1st Apr, 2016
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?
mercuryzelda's picture
16th Sep, 2018
I agree with the previous comments here - delicious flavours but the method is wrong. Here's what I did instead: I mixed the creme fraiche, mustard, honey, garlic, some black pepper & a crumbled chicken stock cube together to make a marinade. I marinated the chicken in that while I roasted the (chopped) potatoes for 20 minutes in olive oil, salt & pepper. Then, I added the chicken & the additional marinade on top, along with the tarragon. After cooking for 30 more minutes, I added the beans on top and cooked for a final 15 minutes. This resulted in soft potatoes, flavourful chicken, and perfectly cooked beans.
Short Hamstrings
5th Mar, 2016
Brown the chicken skin first and par boil the potatoes for 5 minutes.