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1 tablespoon plus 2 teaspoons kosher salt, divided
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1 teaspoon granulated sugar
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1 teaspoon ground black pepper
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1 (4-pound) whole chicken, backbone removed, split through breastbone
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6 medium garlic heads
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1/3 cup plus 7 tablespoons olive oil, divided
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1/3 cup Dijon mustard
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5 thyme sprigs, divided
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1 pound fingerling potatoes, halved lengthwise
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1 1/2 cups pearl onions, halved or 4 shallots, halved
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1 rosemary sprig
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2 medium broccoli heads, stemmed and cut into 1/2-inch-thick planks
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2 teaspoons crushed red pepper, or more to taste
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1 1/2 tablespoons fresh lemon juice
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1/4 cup loosely packed fresh basil leaves
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2 fresh red Fresno chiles (about 1 1/2 ounces), thinly sliced
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1 roasted garlic head (reserved from Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes recipe), peeled and smashed
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2 tablespoons roughly chopped fresh basil
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2 tablespoons roughly chopped fresh flat-leaf parsley
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1 tablespoon grated lemon zest
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1 teaspoon finely chopped garlic
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1 tablespoon red wine vinegar
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1/4 teaspoon kosher salt
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1/2 cup extra-virgin olive oil
Roast Chicken with Chile Basil Vinaigrette Charred Broccoli and Potatoes
Chef Hillary Sterling's roast chicken is spicy, garlicky, and perfectly juicy — and excellent served over smoky, caramelized vegetables.
Nutrition Information
153
Calories
42g
Carbohydrates
14g
Protein
393mg
Potassium
1g
Fiber
1g
Sugar
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