Preheat oven to 180C (350F).

Prepare the parsley salad dressing by mixing red wine vinegar, honey, and olive oil in a small bowl.

In a separate bowl, combine roughly chopped flat-leaf parsley, rinsed salted capers, and thinly sliced cucumber.

Toss the parsley salad ingredients with the prepared dressing.

Set the parsley salad aside.

Preheat a barbecue or char-grill pan over medium-low heat.

Grind white peppercorns, sea salt flakes, and fennel seeds in a mortar and pestle until a rough powder forms.

Score the chicken skin at regular intervals.

Brush the chicken skin with vegetable oil.

Sprinkle the white pepper mixture evenly over the oiled chicken skin.

Place the chicken on the preheated barbecue or char-grill pan and cook for 5 minutes on each side, or until golden brown.

Transfer the grilled chicken to a baking tray, skin-side up.

Roast in the preheated oven for 15-20 minutes, or until the chicken is cooked through.

Serve the grilled and roasted chicken with the parsley salad and dressing.