One pan mustard roast chicken dinner
2 minutes
1 hours 0 minutes
Serves: family of 4 (2 adults, 2 children)
  • 1 .4kg chicken (ideally free-range)
  • 1 tablespoon butter
  • 1 tablespoon Olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Honey
  • salt and pepper
  • Small glass of white wine
  • 800 g new potatoes
  • 170 g green beans
  • Few sprigs of thyme (dried is OK if not got fresh - about a teaspoon)
  • 1 more tablespoon butter / same of oil
  • 2 tablespoons creme fraiche (full-fat as it's so much better tasting)

Always take out your chicken a couple of hours before cooking. Preheat oven to 180C. Smother the bird with butter then oil, season very generously. Paint on mustard and trickle a little honey - not too much as it can burn. Roast in a large roasting dish (it has to be large as all the vegetables will go in here - a lasagne one is perfect) for about 45-mins to an hour. Half way through cooking time, baste and cover loosely with foil if the skin is burning at all - and now tip in the glass of wine. Remove chicken when it's cooked and put aside to rest (when it comes to chicken, a good long rest is perfect - cover with foil and a clean tea towel to keep warm). Pour off the juices (there should be about a mugful) into a jug or pan - set aside. Pop a little butter and oil into the roasting pan and tip the potatoes in along with more seasoning and the thyme. Toss and roast for 45 minutes. After about 30 minutes, add the green beans and toss again. When the veg is almost ready,carve the chicken roughly - adding the juices to the sauce. Add the creme fraiche to the sauce also and warm it through. That's it - sauce done. Serve it all in the roasting dish which will help keep it warm, with the sauce on the side.


Schedule this meal:

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Header for the blog of Rachel Brady.
Picture of Rachel Brady.

Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.