Jenny White's Lemony Butterflied Chicken with Baby Potatoes

A brilliant example of how a marinade can transform a dish from the ordinary to the exceptional.

1. 1

   In a shallow dish, whisk together 3tbsp of the oil, the lemon rind and juice, garlic, two thirds of the rosemary, and some salt and freshly ground black pepper.
   Lay one of the chicken breasts on a clean chopping board and cut it horizontally, but not quite all the way through. Open it out like a book and press flat. Repeat this process with the remaining chicken breasts.
   Add the chicken pieces to the lemony marinade and turn them to coat fully in the mixture. Cover the dish and chill for at least 2 hours, or overnight if you can.
   Toss the potatoes in the remaining oil and arrange in a single layer in a roasting tin.
   Scatter over the rest of the rosemary and the fennel seeds. Season with salt and pepper, and place on the barbecue for 20 minutes, or until tender. If you're cooking indoors, roast in the oven at 190/ gas 5 for 30 minutes.
   Remove the chicken from the marinade and place on the grill or barbecue. Cook for 2-3 minutes each side, or until cooked through. Serve with the potatoes.