| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1425 |
| Total Fat | 107 g |
| Saturated Fat | 45 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 9 g |
| Sugar | 7 g |
| Protein | 65 g |
| Cholesterol | 353 mg |
| Sodium | 2153 mg |
Reviews
I would not light the burner under the potatoes. Burn big time. Turn chicken over because it is not brown under neath
This tasted soooo good. I saved it in my cookbook to make again. I cooked it about an hour and a half longer at 325 on traegor grill bumping temp up to 375 last half hour. I also used more potatoes which was fine cuz it used up all that juicy butter. My potatoes, squash. and zuccini didn’t crisp up but I used a glass cake pan instead of cast iron.
Not the best and not cooked enough. I will not make again!
This was amazing!!!!! Cooked it on TRAEGER and chicken and potatoes turned out perfect. It took about 1 1/2 hours to reach 165. This is definitely a keeper and will be made again this week. The aroma alone is heavenly. Thank you GZ!
I tried as recipe directed took 1 1/2 hrs for chicken to reach 165 so I made a spachcock chicken basically removed the back bone & ribs this was the best stayed very moist & took the 1/2 hr time to reach 165
This recipe is fantastic. The veges with the chicken drippings, is out of this world good! I did the compound butter my own way with lemon and dried thyme. Came out amazing and is my son’s favorite dish that I make.
Please use the recipe and not the show. I watched the show and tried to replicate it – way too salty for our tastes. But this is the 4th time making it, one of our favorite dinners! We add two jalapenos and a little more basil, so unexpected but so yummy!
I loved this dish. I made it exactly as written and the whole family enjoyed it.
It was outstanding!! Best chicken and potatoes, EVER!!
No grill can i do in oven and what temp that i can put both in 325?
Thanks such a fan of GZ made his cacio e pepe last night for my son