Step 2

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.

Step 4

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

Step 5

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.

Step 7

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.