Here’s my take on this timeless classic:
In a bowl, mix 2 tablespoons of olive oil with 1 tablespoon each of honey and dijon mustard. Add some parsley, tarragon, a pinch of salt and a twist of cracked black pepper. Whisk together and pour over some chicken thighs or drumsticks in an ovenproof dish.
Add new potatoes cut into inch thick pieces, a knob of butter and a couple of whole peeled garlic cloves and bake in a preheated 220 degree oven for around 30 mins or until the chicken skin is golden, crispy and the meat has reached an internal temperature of 74 degrees.
Serve with a peppery salad of watercress, finely sliced red onion and and cherry tomatoes. The perfect summer supper!