Roast Chicken with Chile Basil Vinaigrette Charred Broccoli and Potatoes || Gracefult Kitchen

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Roast Chicken with Chile Basil Vinaigrette Charred Broccoli and Potatoes

Chicken

Chef Hillary Sterling's roast chicken is spicy, garlicky, and perfectly juicy — and excellent served over smoky, caramelized vegetables.

Ingredients

1 tablespoon plus 2 teaspoons kosher salt, divided
1 teaspoon granulated sugar
1 teaspoon ground black pepper
1 (4-pound) whole chicken, backbone removed, split through breastbone
6 medium garlic heads
1/3 cup plus 7 tablespoons olive oil, divided
1/3 cup Dijon mustard
5 thyme sprigs, divided
1 pound fingerling potatoes, halved lengthwise
1 1/2 cups pearl onions, halved 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 1/2 tablespoons fresh lemon juice
1/4 cup loosely packed fresh basil leaves
2 fresh red Fresno chiles (about 1 1/2 ounces), thinly sliced
1 roasted garlic head (reserved from Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes recipe), peeled and smashed
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 wine vinegar
1/4 teaspoon kosher salt
1/2 cup extra-virgin olive oil

Description

Place chicken, skin side up, on a wire rack set inside a baking sheet; pat chicken dry. Stir together 1 tablespoon salt, sugar, and pepper in a small bowl. Sprinkle evenly over chicken. Refrigerate chicken, uncovered, 8 hours or overnight.
Preheat oven to 375°F. Trim 1/2 inch from top of each head of garlic to expose cloves. Place garlic on a large sheet of aluminum foil. Drizzle 1/2 teaspoon olive oil over each head; wrap tightly with foil. Place on a baking sheet; transfer to preheated oven, and roast until cloves are tender and light golden, 45 minutes to 1 hour.
Squeeze cloves from 5 garlic heads into a food processor; discard skins. Reserve remaining roasted garlic head for vinaigrette. Pulse garlic until finely chopped. With processor running, gradually drizzle in 1/3 cup olive oil, processing until smooth, about 1 minute. Add mustard and leaves from 2 thyme sprigs; pulse to combine. Rub garlic mixture all over chicken halves and let sit at room temperature, uncovered, for 1 hour. (Alternatively, refrigerate for up to 8 hours or overnight.)
Combine chiles, roasted garlic, basil, parsley, lemon zest, chopped garlic, vinegar, and salt in a medium bowl. Add oil; whisk to combine. Set aside.