Honey, mustard & tarragon chicken traybake

Step by Step

Step 1

Preheat the oven to 190ºC, gas mark 5. Spread the root veg and shallots over a large oven tray (about 35x40cm). Put the unpeeled bulb of garlic on a square of tin foil, drizzle with the oil, wrap tightly and nestle into the corner of the tray. Pour in the stock and arrange the chicken on top with the juices from the pack, then bake for 25 minutes.

Step 2

Cut any thick stems of broccoli in half lengthways so they cook evenly. After the chicken has been cooking for 25 minutes, add the broccoli to the tray and cook for 10 minutes more, or until the chicken is cooked, no pink meat remains and the juices run clear.

Step 3

Unwrap the garlic and carefully squeeze the cloves into a bowl, crushing with the back of a fork. Stir in the crème fraîche and tarragon, then season and mix well.

Step 4

Transfer the chicken to a board and cut into 4 portions. Divide the vegetables between shallow bowls and top with the chicken. Finish with a good grind of black pepper and a dollop of roasted garlic crème fraîche. Serve with crusty bread for mopping up the sauce, if liked.

Ingredient

Echalion shallots

2 2
Garlic clove

1 bulb/s 1 bulb/s
Tarragon

20 grams 0.04 lbs
Olive oil

1 tsp 1 tsp
Tenderstem broccoli

300 grams 0.66 lbs
Creme fraiche

100 grams 0.22 lbs
Whole chicken

675 grams 1.49 lbs
Root vegetable parmentier

400 grams 0.88 lbs
Fresh chicken stock

500 grams 1.1 lbs

Honey, mustard & tarragon chicken traybake

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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