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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12th Jul, 2012
Family loved it, I added the green beans twenty minutes later, seemed to work fine, and out of lazyness used tin potatoes, sure fresh would bebetter but it didn't stop this being loved by husband and children. I loved the speed and ease of making it, totally effortless. Fantastic.
20th Jun, 2012
very tasty, but do agree about cooking the beans separately,
26th Apr, 2012
I made this on Sunday instead of the regular roast and it was delicious and sooooo simple. Though I did skip the green beans due to the comments, and used halved spring onions instead which was very tasty! Perfect for a I can't be bothered to cook day =]
19th Apr, 2012
made this for dinner the other night.......used chicken breasts as that was what I had in the fridge. Took other comments on board, and I added some carrot and peppers to the mix, and cooked the green beans seperate. Served with broccoli and a little white to soak up the sauce.....was really nice, even the children(3 yrs and 18 months) ate it all.
19th Apr, 2012
Simple - Easy - Inexpensive. Ideal for a delicious midweek dinner or equally as impressive as a dinner party main. Can highly recommend
11th Apr, 2012
Made this tonight for two with the measurements halved and it worked really well and came out looking exactly like the photo. I was using regular potatoes, so I quartered them and that seemed to take care of the problem others here were having with them. Added the beans for the last 15-20 mins, and they were good - cooked but still crunchy. I agree that the tarragon is quite strong and not really necessary - there are enough flavours going on anyway. A really easy but impressive looking meal - will make again.
1st Apr, 2012
Sauce was far too sweet and the mustard was over powering!!! Didn't like the tarragon flavour and the potatoes were still hard after 60mins cooking. Would not recommend!
14th Mar, 2012
Will make it again, super easy and quick to prepare and my toddler ate the lot.
21st Feb, 2012
Beans overcooked vs chicken undercooked. I think there are better ways to enjoy chicken.
21st Feb, 2012
Really good and v. easy. Used chicken breasts (just put them in half an hour before the potatoes were done) and put the green beans in about 20 mins before the end. Very tasty. One small point - I cooked the potatoes for around an hour altogether and still thought they could have had another 15 mins or so when I served them..


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