Aside from the salad, this entire meal was made on the grill. The chicken starts skin side down on a grill plate (these are great to use on a grill but a misery to clean, and really, it’s a mystery how one actually gets the damn thing clean . . . I rely on the fire-kills-bacteria method, get the chunks off and then blinding heat will take care of the rest of the issues) and once the skin is browning, take it off and put the raw and salted potatoes onto the grill plate, put the chicken back on top of the potatoes, skin side up and let the chicken bathe the potatoes in fat and juice for a good 45 minutes, adjusting the heat as needs be. You cannot just walk away for 45 minutes but it can be pretty unattended. When you’re done the the potatoes and the chicken skin will be deeply browned.
After that the asparagus and bread went on. Takes like 3 minutes. Grilled bread dressed with olive oil and sea salt. Gotta love it.
And there was wine.
