Honey, Mustard & Crème Fraîche Baked Chicken

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 tbsp crème fraîche
• 2 tbsp grainy mustard
• 2 garlic cloves, crushed
• 150ml chicken stock
• 8 skin-on chicken drumsticks and thighs
• 500g baby potatoes
• 200g green beans
• 2 tbsp clear honey
• ½ small bunch tarragon, roughly chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 200°C (400°F). In a large roasting tin, mix the clear honey, grainy mustard, crushed garlic and chicken stock.

2. Add the baby potatoes, halved if large, and the chicken pieces skin-side up, turning them in the honey mixture so they are coated.

3. Roast for 30 minutes until the potatoes are nearly tender and the chicken is starting to brown.

4. Add the green beans to the tin, spooning some of the juices over them, then roast 15 minutes more until the chicken reaches 165°F (74°C) in the thickest part and the skin is golden.

5. Lift the chicken, potatoes and beans onto plates. Stir the crème fraîche into the pan juices until smooth, then spoon over the chicken.

6. Scatter the chopped tarragon over the chicken and serve hot.