Ingredients

• 4 tbsp clear honey
• 2 tbsp Dijon mustard
• 3 garlic cloves
• peeled
• grated
• 3-4 tsp cracked black pepper
• to taste
• 2 lemons
• zest and juice
• 4 bone-in chicken breasts
• skin removed
• each breast scored three or four times using a sharp knife
• 4-5 sprigs fresh rosemary
• 1 lemon
• thinly sliced
• 700g/1½lb baby new potatoes
• salt and freshly ground black pepper
• handful chopped fresh flatleaf parsley leaves
• to serve

Directions

• For the marinade
• mix together all the marinade ingredients in a bowl until well combined.
• For the lemon pepper chicken
• rub some of the marinade into the scored chicken
• then place the chicken breasts in a bowl and pour over the remaining marinade. Cover the bowl with cling film and chill in the fridge for at least 10 minutes and up to two hours.
• When the chicken has marinated
• preheat the oven to 200C/180C Fan/Gas 6.
• Arrange the rosemary sprigs and lemon slices in the bottom of a roasting tray. Tip the potatoes into the roasting tray
• then place the marinated chicken breasts on top of the potatoes. Give the chicken a final coating of marinade and season
• to taste
• with salt and freshly ground black pepper.
• Roast for 30–35 minutes
• or until the potatoes and the chicken are cooked (the chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer).
• Cover the roasting tray with aluminium foil and set the chicken aside to rest for 10–15 minutes. Just before serving
• scatter over the chopped parsley.