Ingredients
4 skinless boneless chicken breasts
4 tbsp clear honey
1 lemon, juice and finely grated zest
2 garlic cloves, crushed
1 tbsp dijon mustard
2 tsp freshly ground black pepper
750g/1lb 10oz baby salad potatoes or larger ones, halved
steamed broccoli florets, to serve
Method
1. Slash each chicken breast two or three times with a sharp knife.
2. In a shallow dish mix the honey, lemon zest and juice, garlic, mustard and black pepper.
3. Add the chicken and turn to coat. Leave it to marinate for 30 minutes or preferably overnight.
4. Preheat the oven to 220C/425F/Gas 7. Arrange the potatoes and chicken in a single layer in a shallow-sided roasting tin and pour any excess marinade on top.
5. Roast for 25-30 minutes or until the potatoes are tender and the chicken is cooked. Serve with broccoli and any pan juices.
