Step 1

For the marinade, mix together all the marinade ingredients in a bowl until well combined.

Step 2

For the lemon pepper chicken, rub some of the marinade into the scored chicken, then place the chicken breasts in a bowl and pour over the remaining marinade. Cover the bowl with cling film and chill in the fridge for at least 10 minutes and up to two hours.

Step 3

When the chicken has marinated, preheat the oven to 200C/180C Fan/Gas

Step 4

Arrange the rosemary sprigs and lemon slices in the bottom of a roasting tray. Tip the potatoes into the roasting tray, then place the marinated chicken breasts on top of the potatoes. Give the chicken a final coating of marinade and season, to taste, with salt and freshly ground black pepper.

Step 5

Roast for 30–35 minutes, or until the potatoes and the chicken are cooked (the chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer).

Step 6

Cover the roasting tray with aluminium foil and set the chicken aside to rest for 10–15 minutes. Just before serving, scatter over the chopped parsley.