Step 1

Preheat oven to 200C/180C fan forced. Grease a large deep baking tray with oil.

Step 2

Arrange the chicken, skin-side up, on prepared tray. Add the shallot and carrot. Spray with oil. Season then roast for 30 minutes.

Step 3

Whisk together the cream, mustard, garlic and stock powder in a jug. Add the beans to the tray then drizzle the cream mixture around the chicken, avoiding the skin. Return to the oven for a further 15 minutes or until the chicken skin is golden and vegetables are tender.

Step 4

Sprinkle with thyme, season and serve with baguette, if using, to mop up the sauce