
Nutrition and extra info
Nutrition: per serving
- kcal695
- fat42g
- saturates14g
- carbs29g
- sugars9g
- fibre3g
- protein53g
- salt0.97g
Ingredients
- 4 tbsp crème fraîche
- 2 tbsp grainy mustard
Mustard
muss-tardA 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
Potato
po-tate-ohThe 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
ta-ra-gonA popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
Method
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
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