100ml chicken stock
2 tbsp natural yoghurt or crème fraîche (we used yoghurt)
1 tbsp grainy mustard
2 garlic cloves, crushed
4 skin-on chicken drumsticks and thighs
200g small potatoes
100g green beans
1 tbsp runny honey (we used Borage)
Small handful of tarragon, coriander or basil, chopped or torn (we used coriander)
Heat oven to 200°C / 180°C fan / Gas Mark 6.
Place chicken, skin side up, in a roasting tray just big enough to hold the chicken and vegetables.
Mix the stock, yoghurt/crème fraîche, mustard and garlic with a pinch of salt and a few grinds of black pepper.
Slot the vegetables around the chicken pieces and pour over the stock mixture.
Drizzle the honey over the top.
Cook for 20 minutes, then check to see if the chicken is ‘catching’ and if necessary, cover with foil. Return to the oven for another 20-25 minutes until the chicken is cooked through and the potatoes are tender.
Scatter the herbs over the top and serve.