Honey, mus­tard & crème fraîche baked chicken


Serves 4 Prep 10 mins Cook 45 mins

4 tbsp crème fraîche

2 tbsp whole­grain mus­tard

2 gar­lic cloves, crushed

150ml chicken stock

8 skin-on chicken drum­sticks and thighs

500g baby pota­toes

200g green beans

2 tbsp honey

½ small bunch tar­ragon, roughly chopped, to serve

1 Heat oven to 200C/180C fan/gas 6. Mix the crème fraîche, with the mus­tard, gar­lic, stock and some sea­son­ing. Ar­range the chicken, skin-side up, in a bak­ing dish 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. Roast for 40- 45 mins un­til the chicken is cooked through and the pota­toes are ten­der. Scat­ter over the tar­ragon be­fore serv­ing. PER SERV­ING 695 kcals, fat 42g, sat­u­rates 14g, carbs 29g, sug­ars 9g, fi­bre 3g, pro­tein 53g, salt 1.0g

Cut down on wash­ing-up with this all-in-one din­ner

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