STOVE-FREE CHICKEN WITH RED BLISS POTATOES, SUMMER SQUASH AND CHILE-GARLIC BUTTER

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Stove-Free Chicken with Red Bliss Potatoes, Summer Squash and Chile-Garlic Butter image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

2 teaspoons celery salt
Kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1/2 teaspoon red chile flakes
4 cloves garlic, chopped
1 lemon, halved
One 4-pound organic chicken, brought to room temperature 1 hour before cooking
Freshly cracked black pepper
1 1/2 pounds red bliss potatoes, quartered
3 shallots, quartered
1/4 cup extra-virgin olive oil
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 cup fresh basil leaves, torn
1 jalapeño, thinly sliced, slices stored in ice water

Steps:

  • Preheat a grill to 325 degrees F.
  • In a small bowl, mix the celery salt with a few pinches of kosher salt. In a medium mixing bowl, stir together the butter, red chili flakes, garlic, the juice of half a lemon and half of the celery salt mixture.
  • Put some of the butter mixture on a spoon and press it under the skin of the chicken from the cavity side. Continue to work more of the butter mixture under the skin and towards the front of the bird, evenly spreading it over the breast. Work the rest of the butter mixture under the skin of the legs. It's okay if it's coming out the side; it will drip onto the potatoes as it cooks. Season the interior and exterior of the chicken liberally with the remaining celery salt mixture and some salt and pepper.
  • Put the potatoes and shallots in a large skillet. Drizzle with the olive oil and season with salt and pepper. Put the skillet on the center of the grill. Arrange 2 bricks on either side of the skillet. Set a cooling rack on top of the bricks over the skillet. Put the chicken on the rack and reduce the heat to low. The grill should maintain a temperature of 325 degrees F.
  • Roast the chicken for approximately 30 minutes. If the potatoes begin to brown too much, turn them and add a splash of water to deglaze the bottom. After 30 minutes, add the zucchini and yellow squash to the skillet. Cook until the chicken reaches an internal temperature of 155 degrees F, another 20 to 30 minutes.
  • Transfer the chicken to a cutting board to rest for 5 minutes before carving. Top the potato-squash mixture with the basil, jalapeño slices, the juice of the remaining lemon half and some salt. Toss to combine. Carve the chicken and serve with potato-squash mixture on the side.

Terabyte
terabyte@yahoo.com

This is a great recipe! The chicken was cooked perfectly and the potatoes and squash were roasted to perfection. The chile-garlic butter added a nice kick of flavor. I will definitely be making this again.


6789043 Gtgg
g.6@hotmail.fr

This dish was amazing! The chicken was cooked perfectly and the potatoes and squash were roasted to perfection. The chile-garlic butter was the perfect finishing touch. I will definitely be making this again.


Nkamiang Sampson
n0@hotmail.com

I love this recipe! It's so easy to make and always turns out great. The chicken is always moist and flavorful, and the vegetables are roasted to perfection. I highly recommend this recipe.


Anthony Grixti
grixti-a@gmail.com

This is a delicious and easy recipe. The chicken was cooked perfectly and the potatoes and squash were roasted to perfection. The chile-garlic butter was a great addition. I will definitely be making this again.


Babuur Rahman
b-rahman@gmail.com

This was a great dish! The chicken was moist and flavorful, and the potatoes and squash were roasted to perfection. The chile-garlic butter was a nice touch. I will definitely be making this again.


Yashmin parween
p@gmail.com

I love this recipe! It's so easy to make and always turns out delicious. The chicken is always moist and flavorful, and the vegetables are roasted to perfection. I highly recommend this recipe.


Rana Raj kumar
r@yahoo.com

This is a great recipe! The chicken was cooked perfectly and the potatoes and squash were roasted to perfection. The chile-garlic butter added a nice kick of flavor. I will definitely be making this again.


Anees Gaming
gaming.a@hotmail.com

I made this dish last night and it was amazing! The chicken was so moist and flavorful, and the potatoes and squash were roasted to perfection. The chile-garlic butter was the perfect finishing touch. I will definitely be making this again.


Jayden Osorio
osorio@gmail.com

This was a delicious and easy meal. I used boneless, skinless chicken breasts and they cooked perfectly in the time specified. The potatoes and squash were also cooked perfectly and had a nice caramelized flavor. The chile-garlic butter was a great a


Mushtaq hussain
hussain-m@gmail.com

I love this recipe! It's so easy to make and always turns out great. The chicken is always moist and tender, and the vegetables are roasted to perfection. I highly recommend this recipe.


Lewis
lewis22@yahoo.com

This dish was a hit with my family! The chicken was moist and flavorful, and the potatoes and squash were perfectly roasted. The chile-garlic butter added a delicious kick. I will definitely be making this again.