This can be prepared on the grill or in your oven. Preheat your grill or oven to 350°.
2 tsp celery salt
1/2 tsp Kosher salt
2 sticks (1 cup) butter, at room temp
1/2 tsp red pepper flakes
3 cloves of garlic (medium to large), minced
1 lemon, juiced
1 4 lb chicken, remove from refrigerator one hour before cooking
Fresh cracked black pepper
1 1/2 lbs russet or red potatoes
1/2 lb baby carrots
3 shallots sliced
1/4 cup olive oil
1 zucchini sliced
1 yellow squash sliced
In a pinch bowl combine celery salt and kosher salt. In a medium mixing bowl, stir together the butter, red pepper flakes, garlic, half the lemon juice and half of the celery salt mixture.
Pull the skin of the chicken slightly away allowing yourself to smear the butter mixture under the skin. Spread it evenly over the skin and place mixture inside the cavity as well. Place your buttered chicken onto the can of your beer can chicken pan. Season the inside and outside of the chicken with the rest of the celery seed mixture and pepper.
Combine the potatoes, carrots and shallots. Season with salt and pepper and drizzle with olive oil. Put this in a baking dish and place on lower rack of oven. Place the beer can chicken pan on the upper rack directly above baking dish. The melting butter and seasoning from the chicken will drip onto your veggies. Bake for 30 minutes.
Slice your zucchini and yellow squash. Toss them in a bowl with salt, pepper and the remaining olive oil. Add to the potatoes and carrots and return to the oven for 20 minutes. Increase oven temp to 400° and bake for 10 minutes. Remove chicken and veggies from oven and let rest 5 minutes before serving.
