Recipe Details

• 4 skinless boneless chicken breasts
• 4 tbsp clear honey
• finely grated zest and juice 1 lemon
• 2 garlic cloves, crushed
• 1 tbsp Dijon mustard
• 2 tsp freshly ground black pepper
• 750g baby salad potatoes or larger ones, halved
• steamed broccoli florets, to serve

Very good with potato wedges. (We often do just the chicken, and the spuds separately)

1 Slash each chicken breast two or three times with a sharp knife. In a shallow dish mix the honey, lemon zest and juice, garlic, mustard and black pepper.

2 Add the chicken and turn to coat. Leave to marinate for 30 minutes or preferably overnight.

3 Preheat the oven to 220C (fan 200C). Arrange the potatoes and chicken in a single layer in a shallow sided roasting tin and pour any excess marinade on top. Roast for 25-30 minutes or until the potatoes are tender and the chicken is cooked. Serve with broccoli and any pan juices.