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Shared By Grace Warren Atwood

Roast Chicken With Chile-Basil Vinaigrette, Charred Broccoli, And Potatoes

Ingredients

  • Ingredients
  • Ingredient Checklist
  • 4 quarts water
  • 1 ½ cups plus 1 tablespoon kosher salt, divided
  • ¼ cup granulated sugar
  • 1 (4-pound) whole chicken, backbone removed, split through breastbone
  • 6 medium garlic heads
  • ⅓ cup plus 7 tablespoons olive oil, divided
  • ⅓ cup Dijon mustard
  • 5 thyme sprigs, divided
  • 1 pound fingerling potatoes, halved lengthwise
  • 1 ½ 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 ½ tablespoons fresh lemon juice
  • ½ cup Chile-Basil Vinaigrette, plus more for serving
  • ¼ cup loosely packed fresh basil leaves

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