This cheap and simple chicken one-pot makes for a fuss-free dinner
Prep:10 mins
Serves 4
4 tbsp crème fraîche2 tbsp grainy mustard2 garlic cloves, crushed150ml chicken stock8 skin-on chicken drumsticks and thighs500g baby potatoes200g green beans2 tbsp clear honey½ small bunch tarragon, roughly chopped
STEP 1Heat 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.STEP 2Tuck 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
