One-tray creamy potato, mustard and tarragon roast chicken

Name: One-tray creamy potato, mustard and tarragon roast chicken
Cook time: 1 h
Yield: 4
Cuisine: Modern Australian
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

Jessica Brook

December 7, 2021

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

easyTime:30 mins - 1 hourServes:4

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

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

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.
Step 2
Add the potatoes and onions and season with salt and pepper.
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.
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.