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Roast Turkey Breast with Potatoes, Green Beans, and Mustard Pan Sauce

Granskad av UK recipe editorsAuthored by UK recipe editorsUrsprungligen publicerad 28 jan 2026

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This roast turkey breast with potatoes and green beans is a sophisticated yet simple high-protein meal that makes the most of fresh, seasonal flavours. By roasting the turkey with a fragrant honey mustard and tarragon glaze, the meat stays succulent while developing a beautifully golden, savoury skin. The addition of baby potatoes and leeks creates a complete one-tray profile, making it an excellent choice for a nutritious Sunday lunch or an impressive midweek dinner.

Designed as a lean alternative to a traditional roast, this dish is packed with protein and vibrant vegetables. The French-style green beans are braised in chicken broth right on the baking tray, mingling with the cooking juices to create a natural, built-in mustard pan sauce. It is a well-balanced, wholesome meal that provides a comforting homemade feel without the need for complicated preparation or multiple heavy pans.

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Ingredients for Roast Turkey Breast with Potatoes, Green Beans, and Mustard Pan Sauce

  • Nonstick vegetable oil spray

  • 4 tablespoons honey mustard, divided

  • 5 tablespoons chopped fresh tarragon, divided

  • 40ml olive oil, divided

  • 1 1.0kg boneless turkey breast, net removed

  • 900g baby potatoes, halved

  • 300g thinly sliced leeks (white and pale green parts only

  • about 2 large)

  • 2 230g packages trimmed French green beans (haricots verts)

  • 240ml low-salt chicken broth

How to make Roast Turkey Breast with Potatoes, Green Beans, and Mustard Pan Sauce

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Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 218°C. Coat 2 heavy large rimmed baking sheets with nonstick spray. Whisk 2 tablespoons mustard, 2 tablespoons tarragon, and 1 tablespoon oil in small bowl. Place turkey breast, skin side up, on 1 prepared baking sheet; sprinkle all over with salt and pepper. Spread mustard mixture over skin. Roast turkey in bottom third of oven 45 minutes.

While turkey roasts, toss potatoes, sliced leeks, 1 tablespoon tarragon, and 1 tablespoon oil in large bowl. Sprinkle with salt and pepper; spread out on second baking sheet.

After turkey has roasted 45 minutes, place potatoes in top third of oven. Roast along with turkey until potatoes are tender, stirring potatoes occasionally, about 45 minutes. Remove potatoes from oven.

Toss beans with 1 tablespoon tarragon and 1/2 tablespoons oil in large bowl; sprinkle with salt and pepper. Spread beans around turkey; pour broth over beans. Continue roasting until thermometer inserted into thickest part of turkey registers 74°C and beans are crisp-tender, 10 to 15 minutes. Rewarm potatoes in oven 5 minutes.

Place potatoes and beans on platter. Slice turkey; place on same platter. Whisk 2 tablespoons mustard into turkey juices on sheet; season with salt and pepper. Spoon some juices over turkey; sprinkle with 1 tablespoon tarragon. Pass remaining juices.

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  • 28 jan 2026 | Ursprungligen publicerad

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