Preheat oven to 425°.
Cook the potatoes in a large pan of boiling salted water for 10-15 minutes until just tender.
Meanwhile, place the chicken breasts in a roasting pan, season well and dot with a little butter. Roast in the oven for 25 minutes until golden brown and cooked through.
Meanwhile, stretch the bacon with the back of a knife and cut each slice in half widthwise. Wrap a half slice around each sausage and add to the chicken pan.
Heat the reamining butter in a small pan and cook the onion for 3-4 minutes until softened; then pour in the milk and bring to a boil. Lower the heat and stir in the breadcrumbs and nutmeg; season to taste and keep warm.
Drain the potatoes and return to the pan. Toss with the honey and 1 tablespoon of the oil and arrange around the chicken in the roasting pan. Return to the oven for 8-10 minutes until golden brown.
Heat the remaining oil in a wok and stir-fry the garlic and broccoli for 2 minutes. Add a splash of water and cook for another 2 minutes until tender. Season to taste.
Place the chicken breasts on large serving plates with the honeyed potatoes, bacon wrapped sausages, stir-fried broccoli and bread sauce.