Creamy French Chicken Tray Bake

Ingredients

• 4 bone-in, skin-on chicken thighs (≈900 g total)
• 600 g baby potatoes, halved
• 1 tbsp olive oil
• 1 tsp salt and ½ tsp freshly ground black pepper
• 3 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp wholegrain mustard (optional)
• 125 ml (½ cup) dry white wine or chicken stock
• 200 ml (¾ cup) thickened cream
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 tbsp chopped parsley, to serve
• 1 tsp lemon juice (optional for brightness)

Equipment

• Large roasting tray (≈30×40 cm)
• Mixing bowl
• Tongs and spoon

Method

1. Preheat & prepare. Preheat oven to 200 °C (fan 180 °C). Pat chicken dry and season with salt and pepper on both sides.
2. Arrange tray. In the roasting tray, toss potatoes with olive oil, salt, pepper, and thyme. Nestle chicken thighs on top, skin-side up. Scatter garlic around.
3. Roast. Bake 35 minutes until the chicken skin is crisp and potatoes are nearly tender.
4. Mix sauce. In a bowl, whisk together cream, wine (or stock), Dijon, and wholegrain mustard. Pour around (not directly over) the chicken so the skin stays exposed.
5. Finish roasting. Return to oven 15–20 minutes until the sauce thickens and chicken is cooked through (internal temp ≈ 75 °C).
6. Rest & serve. Rest 5 minutes. Add lemon juice for brightness, sprinkle with parsley, and serve straight from the tray with a simple green salad.

Notes & Substitutions

• Wine-free version: Replace wine with chicken stock plus 1 tsp lemon juice.
• Dairy-free: Use coconut cream or oat cream; flavour will be milder.
• Vegetable additions: Add halved cherry tomatoes, asparagus, or green beans for colour in the final 10 minutes.
• Make-ahead: Assemble up to the cream-pouring step, cover, and refrigerate 8 hours; bake fresh when ready.

Approx. Nutrition (per serving)

~610 kcal • ~36 g protein • ~40 g fat • ~25 g carbs • ~800 mg sodium
Estimates only; varies with cream type and chicken size.

FAQ