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

Ingredients

• Ingredients
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• 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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