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.