1: Mix together in a bowl, the honey, Dijon, grated garlic, cracked black pepper and the lemon juice and zest. Score the chicken breasts 3 or 4 times and rub in the marinade. Make sure you get it into the cracks. Put the chicken into a bowl with the remaining marinade, stir to coat, cover and refrigerate for up to 2 hours.

2: When you are ready to cook the chicken, preheat the oven to 200C/ Gas Mark 6. Mix together the bunch of rosemary and the sliced lemons. Place them onto the bottom of a roasting tray, like a messy carpet.

3: Put the potatoes on top and settle the chicken breasts with it’s marinade over the top. Roast for 30-35 minutes, until the potatoes and the chicken are cooked.

4: Remove from the oven and cover with tin foil. Leave to rest for 15 minutes.

5: While the chicken is cooking, make the salsa. Heat up a little olive oil in a large frying pan over a medium heat. Add the onion and the green peppers, turn the heat up to high and toss them around.

6: When they just start to soften add the green chilli and the horseradish. Remove from the heat, stir in the marjoram and season to taste.

7: Take the chicken and the potatoes from the tray and serve them. Drain any cooking juices from the pan onto the diced pepper salsa and serve it over the top of the chickens.