4 skinless, boneless chicken breasts
4 Tbsp. honey
finely grated lime zest and juice of 1 lemon
2 garlic cloves, crushed
1 Tbsp. Dijon mustard
2 tsp. freshly ground black pepper
1 lb 10 oz (750 grams) baby salad potatoes
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. Add the chicken and turn to coat. Leave to marinate for at least 30 minutes or preferably overnight. Preheat oven to 425*F (220*C). Arrange the potatoes and chicken in a single layer in a shallow sided roast pan and pour any excess marinade on top. Roast for 25 to 30 minutes or until the potatoes are tender and the chicken is cooked. Serve with pan juices.