Honey, mustard & crème fraîche baked chicken

Honey, mustard & crème fraîche baked chicken

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(140 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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jaded84's picture
10th May, 2020
Will not be making again. Sauce was tasty but far too thin. Took more then 45 mins to cook. Would advice to chop potatoes first and add extra veg.
Little spud
26th Mar, 2020
Delicious- easy - used Maille Chanterelles et Pointe Ad’Oseille - gave a lovely flavour to the sauce - just happened to have a small jar in that needed using up.
18th Jul, 2019
Super easy mid week meal. I also cut the potatoes into halves or even quarters and sometimes add other vegetables cut quite finely. So quick so perfect for mid week, quick meal. I have also used pork chops which are equally tasty. Recommend.
1st Apr, 2019
I’ve made this twice now and it’s worked well. I also parboiled the pots and used breast which was fine. I misread the ingredients and used runner beans the 2nd time and it worked fine
Gemma Dearman's picture
Gemma Dearman
23rd Jan, 2019
Lovely recipe although I would cook the potatoes alittle before the chicken and green beans. Took longer than 45 mins for them to be cooked properly. Other than that my family absolutely loved it
3rd Jan, 2019
Glad I made this without reading the comments as I probably wouldn't have bothered, but it was delicious. I used boneless skinless thighs as I had some to use up, and cut the potatoes in half, apart from that I followed the recipe exactly. Really lovely, the whole lot was eaten! Definitely will make it again.
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.


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?
13th Oct, 2019
Delicious. I fried off the chicken first which nicely browned it but enabled me to drain off a good amount of fat before transferring to the oven. I did as suggested and doubled the sauce quantities, only required a touch of thickening on the hob but could have managed without. I didn’t include potatoes but served with crispy roasters instead.
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.
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