STOVE-FREE CHICKEN WITH RED BLISS POTATOES, SUMMER SQUASH AND CHILE-GARLIC BUTTER
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
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.
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Poros Moni
[email protected]I love that this dish is so versatile. I can easily swap out different vegetables or proteins depending on what I have on hand.
Sonny 049
[email protected]This is my go-to recipe for a quick and easy weeknight meal. It's always a hit with my family and friends.
Nalubwama Sanga
[email protected]Overall, this dish was a bit disappointing. I wouldn't recommend it to others.
mirgi460 mirgi460
[email protected]The chile-garlic butter was a bit too salty for my taste. I would recommend using less salt next time.
mall Barai
[email protected]The vegetables were a bit undercooked. I would recommend cooking them for longer next time.
irfan Mehar official
[email protected]The chicken was a bit dry. I would recommend cooking it for less time next time.
BC Jewel
[email protected]I accidentally used too much chile powder and the dish was way too spicy. I would recommend using less chile powder if you don't like spicy food.
JawadKhan Official
[email protected]This dish was a bit too oily for my taste. I would recommend using less olive oil next time.
Eashay Lad
[email protected]I'm a vegetarian, so I substituted tofu for the chicken. The dish turned out great! The tofu was cooked perfectly, and the vegetables were tender and flavorful. The chile-garlic butter was the perfect finishing touch.
Tabitha Wheatley
[email protected]This dish was easy to make and turned out delicious! The chicken and vegetables were cooked perfectly, and the chile-garlic butter was the perfect finishing touch. I would definitely recommend this dish to anyone looking for a quick and easy weeknigh
Mubasher Khan
[email protected]I'm not a fan of summer squash, so I substituted zucchini instead. The dish turned out great! The chicken and zucchini were cooked perfectly, and the chile-garlic butter added a delicious flavor. I would definitely recommend trying this dish with zuc
Pretty Erasto
[email protected]I made this dish in a slow cooker and it turned out great! I cooked the chicken and vegetables on low for 6 hours, and the chicken was fall-off-the-bone tender. The chile-garlic butter was the perfect finishing touch.
M Earles
[email protected]I used a different type of chile powder than the recipe called for, and it turned out great! The chicken and vegetables were cooked perfectly, and the chile-garlic butter added a delicious flavor. I would definitely recommend experimenting with diffe
S A SUFIAN
[email protected]I made this dish with boneless, skinless chicken breasts and it turned out great! The chicken was cooked through but still juicy, and the vegetables were tender and flavorful. The chile-garlic butter was the perfect finishing touch.
Ssempijja Varion
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The chicken and vegetables were cooked perfectly, and the chile-garlic butter added a nice flavor. I would recommend using less chile powder if you don't like spicy food.
Ninia Benjamin
[email protected]I'm not a huge fan of chicken, but this dish changed my mind! The chicken was so tender and flavorful, and the vegetables were perfectly roasted. The chile-garlic butter was the perfect finishing touch.
Jim Kuell
[email protected]I made this dish for a potluck and it was a hit! Everyone raved about the chicken and vegetables. The chile-garlic butter was a great addition that really brought the dish together.
Adrian Vespetman
[email protected]This was a quick and easy weeknight meal that the whole family enjoyed. The chicken and vegetables were cooked to perfection, and the chile-garlic butter added a delicious flavor. I will definitely be making this again!
Md Majidul
[email protected]I followed the recipe exactly and the dish turned out great! The chicken was cooked through but still juicy, and the vegetables were tender and flavorful. The chile-garlic butter was the perfect finishing touch.
Sao Dabeni
[email protected]This dish was an absolute delight! The chicken was succulent and flavorful, while the potatoes and squash were roasted to perfection. The chile-garlic butter added a nice kick of heat and spice. I'll definitely be making this again.