Pair rosemary chicken with nutty almond rice for a tasty midweek meal.
Using a sharp knife, score the drumstick flesh 2-3 times and put in a dish with the lemon zest, rosemary and 2tbsp of olive oil. Toss to coat, then cover and chill in the fridge for up to 2 hours.
Cook the chicken on the barbecue (or under a preheated grill) for 20-25 minutes, turning until golden and cooked through. Chicken is completely cooked if its juices run clear when the thickest part is pierced with a skewer.
Meanwhile, prepare the rice salad. Heat the other 2tbsp of oil in a large, heavy-based pan. Add the garlic and cook for 1-2 minutes, then add the green beans and toss in the garlicky oil until coated. Squeeze over the lemon juice, then cover and steam for 2-3 minutes until softened. Add the cooked rice and toss to combine. Transfer to a serving dish and scatter over the toasted flaked almonds. Serve with the grilled chicken.
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