Warm cauliflower salad
Cauliflower is often overlooked, but try it roasted in this winter salad for a plateful of crunchy goodness
Honey, mustard & crème fraîche baked chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 tbsp crème fraîche
- 2 tbsp grainy mustard
- 2 garlic clovescrushed
- 150ml chicken stock
- 8 skin-on chicken drumsticksand thighs
- 500g baby potatoes
- 200g green beans
- 2 tbsp clear honey
- ½ small bunch tarragonroughly chopped
Nutrition: per serving
- kcal695
- fat42g
- saturates14g
- carbs29g
- sugars9g
- fibre3g
- protein53g
- salt0.97glow
Method
step 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.
step 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
