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Roast Chicken with Chile Basil Vinaigrette Charred Broccoli and Potatoes

Roast Chicken with Chile Basil Vinaigrette Charred Broccoli and Potatoes

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

  1. 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.
  2. 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.
  3. 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.)
  4. Combine chiles, roasted garlic, basil, parsley, lemon zest, chopped garlic, vinegar, and salt in a medium bowl. Add oil; whisk to combine. Set aside.

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