Honey, mustard & crème fraîche baked chicken

Honey, mustard & crème fraîche baked chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(109 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.
28th Jan, 2014
Just had this for our dinner, it tasted amazing wow! I par boiled my baby new potatoes for 10 mins, then roasted them on their own in the oven for 15 mins. I kept the sauce mix the same, just doubled it for more sauce. Put the chicken in the middle of the roasting tray and potatoes round the end. Kept baisting the chicken with the sauce and turning the potatoes every so often. Ended up cooking the dish for about an hour and a half. The baisting kept the chicken lovely and moist and the potatoes were perfectly soft. I steamed the beans and some baby carrots separately. All in all a very enjoyable meal. With the amounts given, we both ate and had a meal left over for the next day :o)
8th Jan, 2014
Great basic recipe ie the stock, honey (agree with everyone else, you only need half the amount given in the recipe), mustard and creme fraiche make a lovely sauce but after that I would say make it to suit yourself! I simmered it for about an hour on top of the oven and used onion, celery and courgette because that is what I had. Served it with mash rather than putting potatoes in it and it was delicious!
27th Dec, 2013
5 Stars! Not sure this rating button works. Anyhow, this is totally amazing. I followed advice, only one spoon of honey, and for me gave the right sweetness. Beans added halfway through. Serve with crusty bread....job done. Will do again. Great for entertaining, looks and smells fab.
17th Jul, 2013
1. The green beans come out perfectly for me: make sure you tuck them down between the chicken pieces and spuds, and you end up with crunchy green beans in the middle, with lovely crispy ends where they curve and poke up above. It's a different way to have beans than people may be used to, they're a bit more like some of the wok-fried beans you get in Chinese cooking, but they're very delicious. 2. Definitely use half the amount of honey 3. Dried tarragon works well if you don't have fresh 4. I also add a teaspoon of hot English mustard
24th Jun, 2013
4 STARS (wouldn't let me rate)...A favourite with my partner and very cheap to produce. It's a highly impressive/semi-stylish dish which takes minimal preparation and time. Although the flavour is a little samey after the first couple of mouthfuls (seeing as though everything is doused in the liquid mixture), because it is such a nice flavour, it doesn't seem to matter. My partner as begged me to make this eversince and I hve shared it with a lot of friends, for sheer convenience alone!
10th May, 2013
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...
12th Apr, 2013
Definitely cook greens separately or add near the end. I removed chicken skin and wrapped in smoked bacon.
8th Apr, 2013
Lovely recipe. Kids love it too.
26th Mar, 2013
Easy cheap and delicious, just make sure you put it on 45-1hr before you get hungry :D
6th Mar, 2013


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.