One-tray creamy potato, mustard and tarragon roast chicken

One tray creamy potato, mustard and tarragon roast chicken.
One tray creamy potato, mustard and tarragon roast chicken.  Photo: James Moffatt
Difficulty
Easy

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

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

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. 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.