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Chicken, courgettes, broad beans & Pernod with herb sauce

Chicken, courgettes, broad beans & Pernod with herb sauce

It’s important that the chicken thighs are cooked in a single layer for Diana Henry's recipe and that the vegetables around them can be spaced out. The last thing you want is for your chicken and vegetables to ‘steam’, rather than roast.

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  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook45 mins
  • Total time1 hr 5 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


For the sauce

  • 200g mayonnaise
  • 4 tbsp crème fraîche
  • 1 tsp Dijon mustard
  • ½ clove/s garlic, grated to a purée
  • 1 shallot, finely chopped
  • 3 sprig/s flat leaf parsley, leaves chopped
  • ½ tbsp chives, chopped
  • 3 sprig/s tarragon, leaves chopped
  • Lemon juice (optional)

For the chicken

  • 8 British chicken thighs, skin on and bone in
  • 600g baby new potatoes
  • 600g courgettes, trimmed and cut into 1cm thick slices
  • 1 medium onion, cut into crescent moon-shaped slices, 1cm thick at the thickest part
  • 3 sprig/s tarragon, leaves chopped
  • tbsp extra virgin olive oil
  • tbsp Pernod Aniseed Liqueur (or ouzo)
  • 250g frozen baby broad beans (see tip)


  1. For the sauce, mix all the ingredients together. Taste to see whether you’d like to add any lemon juice. Preheat the oven to 200ºC, gas mark 6.

  2. Use the biggest possible roasting tin (or 2 separate ones). Cut off and discard any flabby bits of excess chicken skin (you can use kitchen scissors for this). Halve or quarter the potatoes, depending on their size. Toss the potatoes, courgettes, onion and tarragon into the roasting tin with 1½ tbsp olive oil. Season.

  3. Turn the vegetables over with clean hands so they’re covered in oil and seasoning. Put the chicken thighs on top, skin-side up, brush with the remaining oil, then season and sprinkle the everything with the Pernod or ouzo.

  4. Roast in the oven for 40-45 minutes – the courgettes and chicken skin should be golden. If the chicken is cooked before the vegetables – with the juices running clear and no pink meat – remove the pieces, put the vegetables back in the oven on a higher heat, then cook until golden. Keep the chicken covered with foil and insulate it with several towels until the vegetables are ready.

  5. While the chicken cooks, boil the beans in lightly salted boiling water for 3 minutes. Rinse in cold water, slip off and discard the skins, then carefully mix the beans into the vegetable mixture.

  6. Move the vegetables and chicken to a warm platter or broad shallow bowl, then serve with the herb sauce.

Cook’s tip

If you’d like to use broad beans in their pods, you’ll need about 750g to yield 250g beans.


Typical values per serving when made using specific products in recipe


2,594kJ/ 622kcals



Saturated Fat












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