Grilled Chicken with Lemon, Garlic and Rosemary, served with Puy Lentils recipe | Delia Smith
Delia's Grilled Chicken with Lemon, Garlic and Rosemary, served with Puy Lentils recipe. This recipe is for the stressed, overworked man or woman who still wants to eat real food when they finally...
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Cooking tools:
- Skewer
- Grill
- Mixing bowl
- Saucepan
- Chef's knife
- Cutting board
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
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