NewsBite

Advertisement
Good Food logo

One-tray creamy potato, mustard and tarragon roast chicken

Jessica Brook
Jessica Brook

Advertisement
One tray creamy potato, mustard and tarragon roast chicken.
One tray creamy potato, mustard and tarragon roast chicken. James Moffatt

A super simple one-pan dish that makes the perfect midweek family dinner.

Advertisement

Ingredients

  • 300ml thickened cream

  • 2 cups chicken stock, warmed

  • ¼  cup Dijon mustard

  • 2 tbsp honey

  • 1kg Dutch cream potatoes, sliced  

  • 6 large pickled onions, sliced

  • 1 tsp salt flakes 

  • 1 tsp cracked black pepper

  • 1.4kg chicken

  •  ¼ cup roughly chopped tarragon, to serve

Method

  1. Step 1

    Preheat the oven to 220C fan-forced (240C conventional). Combine the cream, stock, mustard and honey in a bowl and whisk to combine. Pour into a deep, heavy-based roasting dish. 

  2. Step 2

    Add the potatoes and onions and season with salt and pepper. 

  3. Step 3

    Using a sharp knife, remove the backbone from the chicken and cut it in half. Slash the chicken 3-4 times. Place on top of the potatoes. 

  4. Step 4

    Cover the dish with a piece of baking paper and foil and wrap tightly. Roast for 15 minutes. Uncover and roast for a further 15 minutes, or until chicken is golden and cooked through and the potatoes are tender. Sprinkle with tarragon and serve.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Jessica BrookJessica Brook is a recipe writer.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Jessica Brook

Original URL: https://www.smh.com.au/goodfood/recipes/onetray-creamy-potato-mustard-and-tarragon-roast-chicken-20210901-h1ybeh.html