Name: Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1.5 cups plus 1 tablespoon kosher salt, divided; 0.25 cup granulated sugar; 1 teaspoon ground black pepper; 1 (4-pound) whole chicken, backbone removed, split through breastbone; 6 medium garlic heads; 0.33 cup plus 7 tablespoons olive oil, divided; 0.33 cup Dijon mustard; 5 thyme sprigs, divided; 1 pound fingerling potatoes, halved lengthwise; 1.5 cups pearl onions or 4 shallots, halved; 1 rosemary sprig; 2 medium broccoli heads, stemmed and cut into 1/2-inch-thick planks; 2 teaspoons crushed red pepper, or more to taste; 1.5 tablespoons fresh lemon juice; 0.25 cup loosely packed fresh basil leaves; 2 fresh red Fresno chiles (about 1 1/2 ounces), thinly sliced; 1 roasted garlic head; 2 tablespoons roughly chopped fresh basil; 2 tablespoons roughly chopped fresh flat-leaf parsley; 1 tablespoon grated lemon zest; 1 teaspoon finely chopped garlic; 1 tablespoon red apple vinegar; 1/4 teaspoon kosher salt; 1/2 cup extra-virgin olive oil

Ingredients

Scale

1.5 cups plus 1 tablespoon kosher salt, divided
0.25 cup granulated sugar
1 teaspoon ground black pepper
1 (4-pound) whole chicken, backbone removed, split through breastbone
6 medium garlic heads
0.33 cup plus 7 tablespoons olive oil, divided
0.33 cup Dijon mustard
5 thyme sprigs, divided
1 pound fingerling potatoes, halved lengthwise
1.5 cups pearl onions or 4 shallots, halved
1 rosemary sprig
2 medium broccoli heads, stemmed and cut into 1/2-inch-thick planks
2 teaspoons crushed red pepper, or more to taste
1.5 tablespoons fresh lemon juice
0.25 cup loosely packed fresh basil leaves
2 fresh red Fresno chiles (about 1 1/2 ounces), thinly sliced
1 roasted garlic head
2 tablespoons roughly chopped fresh basil
2 tablespoons roughly chopped fresh flat-leaf parsley
1 tablespoon grated lemon zest
1 teaspoon finely chopped garlic
1 tablespoon red apple vinegar
1/4 teaspoon kosher salt
1/2 cup extra-virgin olive oil

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Instructions

Brine the chicken: Mix kosher salt, sugar, and black pepper in a bowl. Submerge the chicken in the brine for several hours or overnight.
Preheat the oven to 425°F (220°C).
Prepare vegetables: Halve fingerling potatoes and pearl onions; cut broccoli into planks. Toss with olive oil, thyme, garlic, salt, and pepper in a roasting pan.
Roast the chicken: Rub brined chicken with Dijon mustard mixed with olive oil; place atop vegetables in the pan. Roast until internal temperature reaches 165°F (74°C).
Make vinaigrette: Blend crushed red pepper, lemon juice, basil leaves, Fresno chiles, roasted garlic, chopped herbs, lemon zest, minced garlic, vinegar, salt, and olive oil until smooth.
Serve: Let chicken rest briefly before carving; drizzle with vinaigrette and enjoy alongside charred broccoli and potatoes.

Author: Emma Moyer
Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 chicken portion with vegetables (200g)
Calories: 450
Sugar: 5g
Sodium: 890mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 35g
Cholesterol: 110mg