Honey, mustard & crème fraîche baked chicken

Honey, mustard & crème fraîche baked chicken

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(134 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 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.
michelle_30's picture
17th May, 2015
Quick, easy, cheap and tasty meal. I forgot to put the tarragon on but i dont think it tasted like it was missing something. Made double the sauce as suggested, it was really very delicious so well worth a try
3rd Apr, 2015
Absolutely delicious. I used frozen sugar snap peas, and par boiled the potatoes first. A real winner!


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