Honey, mustard & crème fraîche baked chicken

Honey, mustard & crème fraîche baked chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(104 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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!
31st Mar, 2016
Luscious. I used skinless chicken breasts and cut them in half. Parboiled my pots for 5 mins. Doubled the sauce ( the best bit). Used low fat creme fraiche. Used only 1tbsp of honey for 2 v large chicken breasts. Reduced overall oven time to 45 mins. Fab. Plate lickingly good!
11th Nov, 2015
Potatoes really need to be the tiny baby size for the timings to work, but this is a very tasty dish, so easy to make and is a great one pot to put on the table.
Sharp Kitty
13th Oct, 2015
Good weekend meal with every little effort involved, I make this regularly
23rd Jun, 2015
Made this for the meat eating members of family. I used 8 chicken cutlets no skin, but bone in. I omitted the honey, and used cream instead of cream fraishe. I doubled the cream, garlic and stock, but kept the mustard the same. Added dried tarragon as that is what I had. I didn`t add beans, but added 1 red onion, quartered, and I seared the chicken first then added the red onion and chopped garlic, then added potatoes and liquid. Family loved it, a great easy dish for beginner cooks. I am sure this will be a well used recipe.


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?
Short Hamstrings
5th Mar, 2016
Brown the chicken skin first and par boil the potatoes for 5 minutes.