Grilled Chicken with Lemon, Garlic and Rosemary, served with Puy Lentils recipe | Delia Smith

Ingredients

• 2 boneless chicken breasts (6 oz/175 g) each, skin on
• grated zest of 1 lemon, plus 3 tablespoons of fresh lemon juice
• 1 clove garlic, crushed
• 1 tablespoon fresh rosemary leaves, bruised and finely chopped
• 1 medium red onion, halved
• 2 bay leaves, snipped in half
• 3 tablespoons extra virgin olive oil
• 4 small open-cap mushrooms
• salt and freshly milled black pepper
• 5 oz (150 g) Puy lentils
• 1 dessertspoon extra virgin olive oil
• 8 fl oz (225 ml) red or white wine or water
• a fresh rosemary sprig
• fresh flat-leaf parsley