Grilled Breast of Chicken with Provençal Vegetables and Aïoli

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About


  • 4 chicken breasts
  • a few sprigs of thyme
  • juice of 1


Put the chicken breasts in a shallow dish with the thyme, lemon juice, olive oil and pepper.

To make the aïoli, first make sure all the ingredients are at room temperature. Traditionally, aïoli should be made in a pestle and mortar, but, failing that, a bowl and a whisk or, if you are not in the mood to be energetic (or are of a lazy persuasion), then an electric mixer will do. But no b