Wash the chicken and pat dry with kitchen paper. Season with pepper.
Heat the oil in a non-stick roasting tin and add the chicken and lemon chunks. Turn the pieces so that they brown all over. Add the garlic cloves, nuts, rosemary and wine and transfer to the oven to roast for 25 minutes.
Cut the potatoes into wedges. Place them in a saucepan, cover with cold salted water, bring to the boil and simmer for 15-20 minutes, depending on size, or until tender.
For the potato salad dressing, combine the mustard, vinegar and honey and whisk. Add the salt and pepper, then drizzle on the olive oil while still whisking. Add the spring onions and chives then add the potatoes, making sure they are well coated.
Meanwhile, blanch the sugar snap peas for 1 minute.
Take the chicken and lemon out of the oven and toss in the sugar snaps just before serving.
Serve with a wedge of lemon and the potato salad on the side.