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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4th Mar, 2011
Lovely and very easy
2nd Mar, 2011
This looks good, I think I will experiment with this too.
28th Feb, 2011
Fantastic. If only I knew what to do with all the leftover sauce....
28th Feb, 2011
My family said this was the 'best ever dinner Mum'. Although I didn't have the green beans, I added peppers instead, it went down a storm and will be a regular on the family menus from now on.
23rd Feb, 2011
I mixed some mixed fresh herbs in with the creme fraiche/mustard/stock mixture and omitted the tarragon. We also skinned the chicken, omitted the green beans but added some small shallots. We also used left-over cooked roast potatoes and carrots. I covered the baking dish with foil for most of the cooking time. The main thing we found was that the chicken took a lot longer to cook than the recipe suggests. We cooked for 50 minutes with the foil on the dish, then another 15 minutes uncovered at 180C. We used chicken thighs on the bone. It was delicious and will cook again, with the above changes. We served with steamed beans and broccoli.
21st Feb, 2011
Very quick and easy to prepare. Used chicken breasts and added for last 30 mins as suggested. Will defo do again.
21st Feb, 2011
Forgot to rate it !
21st Feb, 2011
Lovely meal, will defo make again, simple to knock together and really tasty, as above, would cook beans seperately and add in only for last few minutes
20th Feb, 2011
Delicious sauce, but as dj66 said beans were quite shrivelled and not cooked all the way through so would probably cook separately next time. Very quick and easy and would definitely make again.
16th Feb, 2011
Can highly recommend this.....was very easy to prepare, and tasted delicious. The green beans turned out rather shrivelled, so I think I'll cook them separately next time......I prefer mine crunchy.


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