Grilled chicken in garlic butter with potatoes and zucchini

Votes: 2

Time: 1 hour 25 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1425, total fat 107 G., saturated fats 45 G., proteins 65 G., carbohydrates 55 G., fiber 9 G., cholesterol 353 mg, sodium 2153 mg, sugar 7 G.

Using a simple brick and grill setup, you can grill a whole chicken with vegetables, ensuring the chicken is perfectly browned on all sides, while the potatoes and zucchini are sautéed in its delicious juices. The secret to this chicken's incredible flavor is the savory butter, infused with garlic and hot pepper, rubbed under the skin and melting on the grill, leaving the meat juicy and the skin crispy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tsp celery salt
220 g unsalted butter at room temperature
0.5 tsp red pepper flakes
4 cloves garlic, chopped
1 lemon, cut in half
1 chicken weighing 1.8 kg, room temperature
Freshly ground black pepper
700 g red potatoes, cut into 4 pieces
3 shallots, quartered
1/4 cup extra-virgin olive oil
1 zucchini, thinly sliced
1 yellow zucchini, thinly sliced
1 cup fresh basil leaves, torn
1 jalapeño, thinly sliced (place in cold water), optional
Special equipment: 4 bricks; rectangular cooling rack

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat grill to 160°C.
In a small bowl, combine the celery salt with a few pinches of coarse salt. In a medium bowl, combine the butter, red chili pepper, garlic, the juice of half a lemon, and half of the celery salt mixture.

Place a small amount of the oil mixture on a spoon and rub it under the skin of the chicken, cavity side. Continue rubbing more oil mixture under the skin and toward the front of the bird, distributing it evenly over the breast. Apply the remaining oil mixture under the skin of the thighs. It's okay if some oil oozes out the sides; it will drip onto the potatoes as they bake. Rub the chicken generously, inside and outside the cavity, with the remaining celery salt mixture and a small amount of salt and black pepper.
Place the potatoes and shallots in a large skillet. Drizzle with olive oil and season with salt and pepper. Place the skillet in the center of the grill. Arrange two bricks on either side of the skillet. Place a rack on top of the bricks over the skillet. Place the chicken on the rack and reduce the heat to low. The grill should maintain a temperature of around 160°C (325°F).
Roast the chicken for about 30 minutes. If the potatoes start to brown too much, flip them over and add a little water to scrape up any browned bits. After 30 minutes, add the zucchini to the pan. Cook until the internal temperature of the meat reaches 150°F (68°C), another 20-30 minutes.
Transfer the chicken to a cutting board to rest for 5 minutes before carving. Sprinkle the vegetables with basil, jalapeno slices, juice from the remaining lemon half, and a little salt. Toss to combine. Slice the chicken and serve with the vegetables.

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