Barbecued chicken

By Jamie Oliver

Beautiful grilled chicken with a green bean salad and cherry tomatoes; a great bbq chicken recipe for a warm summer evening.

Ingredients

• 2 sprigs of fresh rosemary
• 1 lemon
• olive oil
• 4 skinless free-range chicken breasts
• 1 teaspoon wholegrain mustard
• extra virgin olive oil
• 24 ripe cherry tomatoes, on the vine
• 400g green beans

Instructions

1. 1

   Preheat the oven to 100ºC/200°F/gas ¼.

2. 2

   Pick the rosemary leaves into a pestle and mortar, add a pinch of sea salt and bash well. Finely grate in the lemon zest and squeeze in half the juice, then muddle in 2 tablespoons of olive oil.

3. 3

   Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book. Flatten slightly with the heel of your hand.

4. 4

   Pour the rosemary marinade over the chicken and leave to marinate for a few minutes.

5. 5

   Meanwhile, make the dressing by mixing the mustard with the remaining lemon juice and twice as much extra virgin olive oil.

6. 6

   Place the tomatoes onto a tray, season and roast for 20 minutes.

7. 7

   Trim the beans, then cook in a pan of boiling salted water for 5 minutes. Drain and toss them in the mustard dressing, then add the roasted tomatoes.

8. 8

   Preheat a griddle pan or barbecue.

9. 9

   Grill the chicken breasts for 5 minutes, or until golden and cooked through, turning regularly, then serve with the warm beans and tomatoes.