Tarragon chicken with griddled green summer vegetables

Light and summery, fresh and delicious – and easy to prepare. This is a lovely recipe to add to your summer barbecue menu and can be easily scaled up to make a bigger feast, says Miranda Gore Browne

Ingredients

1.2 kg or roughly 12 chicken thighs (bone in)

For the marinade:
Fresh tarragon, chopped
Zest and juice of lemon
Sea salt 
Pepper
2 tbsp rapeseed oil
2 spring onions

For the dressing:
1 tsp wholegrain mustard
2 tbsp cider vinegar
Juice of 1 lemon
1 tbsp honey
6 tbsp rapeseed oil

For the foil baked greens:
4 spring onions
200g asparagus tips or spears
1 half lemon
200g green beans
2 baby gem lettuces
50g flaked almonds, toasted 
1 tbsp butter 

Method

Put the chicken thighs into a bowl with the marinade ingredients, cover and leave for a few hours or overnight.
Heat up the barbecue.
Put the chicken thighs onto the grill and cook turning regularly for about 25-30 minutes or until the internal temperature is 175 degrees and the thighs are golden. Lift the cooked thighs onto a metal roasting tin (that fits in or on the barbecue) to keep them warm.
Spread the lettuce, asparagus, spring onions and green beans carefully on the grill and colour a little. Spread two large pieces of foil on the barbecue and lift the beans, asparagus and spring onions onto this, add one of the lemon halves and a tablespoon of butter. Fold the foil into a parcel and leave to cook on the hot grills for about 5-10 minutes. Lift the lettuce onto a large serving dish.
Make the dressing in a clean jam jar and shake well with the lid on.
Take the vegetables out of the foil and spread on top of the charred lettuce, pile the chicken on top and finish with the dressing.
Sprinkle with toasted flaked almonds.