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

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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