Well, I guess not everything has to be cooked on the Big Green Egg. We’ve been traveling a lot to see family so my dear wife adapted this great, quick one pot meal from Real Simple so we could have an easy, yet tasty, dinner when we finally got home.
As they roast, the lemons in this dish become very soft and savory and infuse the rest of the ingredients. Waxy potatoes seem to work best. We used some gorgeous heirloom fingerlings. You can switch out the asparagus for 3/4 pound of fresh green beans, trimmed.
6 tablespoons olive oil
2 lemons (1 thinly sliced, 1 juiced)
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 bunch asparagus
8 small red potatoes, sliced in half
4 boneless, skinless chicken breasts
Preheat oven to 450°F.
Coat a 9×13 baking dish with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer on the bottom.
Arrange the lemon slices in a single layer in the bottom of the dish.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt and pepper. Add the asparagus and toss to coat. Use a slotted spoon or tongs to remove the asparagus and arrange them on top of the lemon slices.
Add the potatoes to the same olive oil mixture and toss to coat. Using the slotted spoon or tongs, remove them from the oil and arrange along the inside of the dish, on top of the asparagus.
Place the chicken in the same bowl with the olive oil mixture and coat thoroughly. Arrange the chicken on top of the asparagus. Pour any of the remaining olive oil mixture over the chicken.
Put the chicken in the same bowl with the olive oil mixture and coat thoroughly. Arrange the chicken on top of the asparagus. Pour any of the remaining olive oil mixture and garlic over the chicken.
Roast for 50 minutes or until chicken is done (160°F internal) and the potatoes are tender. We served this with the last of the sweet corn.