Lemon Pepper Chicken, Crisp Rosemary Potatoes

Preheat the oven to 180°C/ 160°C (fan)/ 400°F/ Gas 6

Boil a kettle 

Strip the rosemary leaves from the stalks and chop them finely

Peel and chop (or grate) the garlic

Cut the potatoes (skins on) into bite-sized pieces

Add them to a pot of salted boiled water, bring to the boil over a high heat and cook for 10-15 min or until just cooked (known as parboiling) 

Meanwhile, lay a sheet of tin foil onto a baking tray 

Place your hand flat over the chicken breast[s] on a chopping board

Slice in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces

Add the sliced chicken to the foil 

Combine the honey, Dijon mustard, chopped garlic, zest and juice of the lemon[s], 1-2 tsp pepper (freshly ground is best!) and 1 tbsp [2 tbsp] olive oil – this is your lemon marinade 

Spoon the lemon marinade over the chicken and scrunch the edges of the foil around the chicken (to stop it spilling out), leaving the parcel open

Put the tray in the oven for 15 min

Drain the parboiled potatoes and leave them to steam-dry 

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] butter over a medium-high heat

Once the butter has melted, add the potatoes with the chopped rosemary and a big pinch of salt and cook for 3-5 min or until they're just starting to crisp – these are your sautéed potatoes

Once the chicken has had an initial 15 min, add the sautéed potatoes to the same tray and return the tray to the oven for 5 min, or until the chicken is cooked through

Meanwhile, wash and dry the baby leaf salad