In a pan, combine the honey, soy sauce, ginger, garlic and rice wine and boil for 5 minutes until it is thick and sticky.
Put the chicken in a shallow baking tin and brush with half of the glaze. Roast for 40 minutes and then coat with the remaining glaze and return to the oven for 40 minutes, until cooked through and the juices run clear.
In a roasting tin, mix the potatoes with the oil and lemon slices and add some sea salt and black pepper. Put in the oven when the chicken goes back in the oven for the last 40 minutes.