Roast Chicken with Chile Basil Vinaigrette Charred Broccoli and Potatoes
Description
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
Directions
- 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.
- 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.
- 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.)
- Combine chiles, roasted garlic, basil, parsley, lemon zest, chopped garlic, vinegar, and salt in a medium bowl. Add oil; whisk to combine. Set aside.
- About 1 hour before serving, preheat oven to 400°F with racks in the upper and lower third positions. Place a large rimmed baking sheet on top rack while oven preheats. Toss together potatoes, onions, rosemary , 2 tablespoons oil, 1 teaspoon remaining salt, and remaining 3 thyme sprigs in a large bowl.
- Wipe excess marinade off of chicken. Heat 2 tablespoons oil in a large, heavy skillet over medium. Add chicken, skin side down; cook until deeply browned on bottom, 6 to 10 minutes. Flip chicken, and transfer skillet to lower rack in preheated oven. Roast until a thermometer inserted in thickest portion of meat registers 155°F, 30 to 40 minutes.
- While chicken roasts, add potato mixture to preheated baking sheet, spreading in an even layer. Return to top oven rack; roast 20 minutes. Meanwhile, toss broccoli planks with crushed red pepper, remaining 2 tablespoons oil, and remaining 1 teaspoon salt. Remove pan with potatoes from oven; arrange broccoli on top of potato mixture, and return to oven. Roast until broccoli is crisp-tender and potatoes can be easily pierced with a fork, 10 to 15 minutes.
- Transfer broccoli mixture to a large platter; drizzle with lemon juice. Place chicken on top of vegetables, and smother with chile-basil vinaigrette. Sprinkle with basil; serve with additional vinaigrette.
