Honey, mustard & tarragon chicken traybake

Name: Honey, mustard & tarragon chicken traybake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 400 g packs root vegetable parmentier; 2 large echalion shallots, peeled and sliced into 1cm rounds; 1 bulb/s garlic; 1 tsp olive oil; 500 g pouch fresh chicken stock; 675 g pack British whole chicken honey & mustard deboned; 300 g pack Tenderstem broccoli, trimmed; 100 g crème fraîche; 20 g pack tarragon, leaves finely chopped; Crusty bread, to serve (optional)

A couple of shortcut ingredients come together to make this lighter roast dinner-inspired family meal. The best part is, there’s hardly any washing up.

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HealthyHigh proteinSource of fibre8 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 400g packs root vegetable parmentier
2 large echalion shallots, peeled and sliced into 1cm rounds
1 bulb/s garlic
1 tsp olive oil
500g pouch fresh chicken stock
675g pack British whole chicken honey & mustard deboned
300g pack Tenderstem broccoli, trimmed
100g crème fraîche
½ x 20g pack tarragon, leaves finely chopped
Crusty bread, to serve (optional)

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.
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.
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.
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.

Cook’s tip

For a variation on this recipe, swap the chicken for parmesan & sunblush tomato deboned chicken, then switch the root veg for one pack of Mediterranean-style vegetables, and one pack of parmentier potatoes. Use basil instead of tarragon.

Typical values per serving when made using specific products in recipe