Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes
0 mins
Total time4
Serving16
IngredientsEnable cook mode
Ingredients
1
rosemary sprig2
medium broccoli heads, stemmed cut into 1/2-inch-thick planks2
tspcrushed red pepper, or more to taste4
lbwater1
whole chicken, backbone removed, split through breastbone6
medium garlic head1⁄4
cgranulated sugar71⁄3
Tbspplus olive oil, divided1⁄3
cdijon mustard5
thyme sprigs, divided1
mgfingerling potatoes, halved lengthwise1⁄4
cloosely packed fresh basil leaf41⁄2
c1 pearl onions or shallots, halved1⁄2
Tbsp1 fresh lemon juice11⁄2
c1 plus tablespoon kosher salt, dividedDirections
Step 1
Bring 4 quarts water to a simmer in a large stockpot over medium-high. Remove from heat; whisk in 1 1/2 cups salt and sugar until dissolved. Let cool completely, about 1 hour. Add chicken; cover and refrigerate at least 30 minutes or up to 8 hours or overnight. Remove chicken from brine; discard brine. Place chicken, skin side up, on a wire rack set inside a baking sheet; pat chicken dry. Refrigerate chicken, uncovered, 8 hours or overnight.
Step 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, about 45 minutes.
6 more steps — sign up to see the rest
To view this recipe and access thousands of others, sign up for free or, log in