Slash each chicken breat 2 or 3 times with a sharp knife. In a shallow dish mix the honey, lemon zest and juice, garlic mustard and black pepper.

Add the chicken and turn to coat. Leave to marinate for 30 minutes(preferably overnight)

Preheat the oven to 220°F. 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.