Ingredients
6 chicken leg pieces
2 tbsp of butter
Herbes de provence
1 head of garlic, whole
4 tbsp rapeseed oil
400g new potatoes
Sea salt and pepper
Sprigs of rosemary
300g green beans
For the dressing:
1 shallot, peeled and
finely chopped
4 tsp of Dijon mustard
8 tbsp of rapeseed oil
5 tbsp of white wine vinegar
1 tsp of sugar
¼ tsp of sea salt
Freshly ground black
pepper
Method
- Parboil the new potatoes for about five minutes, cool under some running water in a colander.
- Tip them into a large plastic container or freezer bag, add 4 tablespoons of rapeseed oil, sea salt, black pepper and lots of fresh rosemary, shake gently and leave to marinade. Marinade the potatoes in the fridge for as long as you can to give them lots of flavour. I try to marinade them overnight if I remember, but even an hour will make a difference.
- Put the chicken legs into a deep roasting dish, add the whole head of garlic, drizzle everything with a little oil and bake in a hot oven at 180 degrees for 30 minutes.
- Lift out of the oven, then to make the garlic butter, carefully squeeze the roasted garlic out of the cloves into a bowl, mix with soft butter and herbs de provence – see the ‘marinades and rubs’ section earlier, for a quick and easy way to make your own.
- Put the chicken pieces onto the hot barbecue grill and cook for a further 10-15 minutes, brushing on the garlic butter and turning a few times to check they don’t burn. Cook the marinaded potatoes at the same time – carefully slide the potatoes onto skewers taking care not to break them, tip the remaining marinade into a jam jar. Put the potato skewers onto the hot grill of the barbecue and keep brushing generously with the marinade for about 10-15 minutes or until golden brown and cooked through.
- Chop the ends off the beans and cook in a pan of salted boiling water until tender. Put all the dressing ingredients into a jam jar, shake well and leave to stand for a few minutes, before sloshing over the warm beans.