Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water with 1/2 tsp salt to the boil on high heat for the potatoes.

Meanwhile, halve the lemon.

In a small bowl, combine the mayo and half of the mustard (add less mustard if you prefer). Set aside.

Halve the salad potatoes (no need to peel).

When boiling, add the potatoes to the water, lower the heat to medium and cook until you can easily slip a knife through, 15-20 mins. 

Lay the chicken flat onto a lined large baking tray.

Sprinkle over the lemon & herb seasoning, drizzle over 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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Roast the chicken on the top shelf of the oven until browned and cooked through, 25-30 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 water and cook for the remaining time.

Drain in a colander and return to the pan. Add a squeeze of lemon and the butter (see pantry for amount). Season with salt and pepper, then toss to combine.

Slice each chicken breast widthways into 2cm thick slices and serve.

Share the buttery potatoes and peas alongside. 

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

Enjoy!