• 200 g Creme Fraiche
• 2 tbsp wholegrain mustard
• ¾ cup chicken stock
• 8 chicken pieces
• 500 g potatoes (cut into wedges)
• 8-10 cloves of garlic
• 1 tbsp chopped fresh thyme
• 2 lemon (thinly sliced)
• Salt and pepper

Preheat the oven to 200 C. Place the chicken potatoes and garlic cloves in a single layer in a roasting dish. Combine the Crème Fraiche, mustard and chicken stock in a bowl and then pour over the chicken. Top it off with the lemon slices and thyme. Season with salt and pepper and bake for about an hour until cooked through and golden. Serve with fresh asparagus or a green salad.