Honey, mustard & crème fraîche baked chicken

• crème fraîche↗4 tbsp tbsp
• grainy mustard↗2 tbsp tbsp
• garlic cloves↗2

  crushed

• chicken stock↗150ml ml
• skin-on chicken drumsticks↗8

  and thighs

• baby potatoes↗500g g
• green beans↗200g g
• clear honey↗2 tbsp tbsp
• tarragon

  roughly chopped

Step-by-step instructions

1. 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. 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