Preheat your oven to 220°C/200°C fan/gas mark 7. Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast the potatoes on the top shelf until golden, 25-30 mins.

Meanwhile, in a small bowl, combine the mayo and half of the mustard. Set aside for now.

After your potatoes have been cooking for 10 mins, lay the browned chicken breasts flat onto a lined large baking tray.

Sprinkle over the lemon & herb seasoning, drizzle on the honey and spread over the remaining mustard with the back of a spoon. Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Roast the chicken on the middle shelf of the oven until browned and cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When the potatoes have 2 mins remaining, add the peas to the potato roasting tray and return to the oven for the remaining time.

Cut the honey mustard chicken into 2cm thick slices, then share between your plates.

Serve the roasted potatoes and peas alongside. 

Crumble the Greek style salad cheese over the potatoes. Finish with a dollop of mustard mayo for dipping.

Enjoy!