Using a sharp knife, score the chicken to the bone 2-3 times
Line a roasting tray with foil, transfer the chicken to the roasting tray, season with salt and pepper and precook for 10 minutes
Meanwhile, halve the potatoes and quarter any larger ones
Place in a medium saucepan, cover with water and bring to a boil over a high heat
Simmer for 8-10 minutes until just tender
Drain and leave in the colander to release some steam, set to one side
While the potatoes are cooking, mix the honey with the mustard and 1tbsp of oil, season well with salt and pepper
Remove the chicken from the BBQ/oven, spoon the marinade over the chicken and return for another 15 minutes, until the chicken is cooked through with the juices running clear
In the meantime, thinly slice the celery and finely chop the parsley
Halve the apple, remove the core and cut into 1cm chunks
Transfer everything to a large bowl
Halve the fennel lengthwise, then cut each part into 4 wedges
Toss the fennel in 1tbsp of olive oil and some salt and pepper
Grill for 3-4 minutes on each side, until charred and cooked through
Mix the mayonnaise, vinegar and 1tbsp of olive oil in a small bowl
Add the dressing and cooked potatoes to the bowl with the celery
Season with salt and pepper and stir to combine
Serve the salad alongside the chicken and the charred fennel