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One-tray creamy potato, mustard and tarragon roast chicken

Jessica Brook
Jessica Brook

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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.

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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.

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Jessica BrookJessica Brook is a recipe writer.

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