Description

Indulge in a culinary delight with Roast Chicken featuring Chile-Basil Vinaigrette, paired with perfectly charred broccoli and golden potatoes. This vibrant dish combines the juicy tenderness of roasted chicken with the bold flavors of fresh herbs and spices, enhanced by a zesty vinaigrette. Ideal for both family gatherings and casual dinners, this recipe is not only easy to prepare but also visually stunning, making it a guaranteed crowd-pleaser. With nutritious ingredients and a straightforward cooking process, you can create an impressive meal without the fuss.

Ingredients

Scale

1.5 cups plus 1 tablespoon kosher salt, divided
.25 cup granulated sugar
1 teaspoon ground black pepper
1 (4-pound) whole chicken, backbone removed, split through breastbone
6 medium garlic heads, cut in half horizontally
.33 cup plus 7 tablespoons olive oil, divided
.33 cup Dijon mustard
5 thyme sprigs, divided
1 pound fingerling potatoes, halved lengthwise
1.5 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
1.5 tablespoons fresh lemon juice
.25 cup loosely packed fresh basil leaves
2 fresh red Fresno chiles, thinly sliced
1 roasted garlic head
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 apple vinegar
1/4 teaspoon kosher salt
1/2 cup extra-virgin olive oil

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, mix 1.5 cups kosher salt, sugar, black pepper, Dijon mustard, 0.33 cup olive oil, thyme sprigs, and halved garlic heads to create the marinade.
Coat the chicken thoroughly with the marinade and refrigerate for at least 8 hours or overnight.
Preheat your oven to 425°F (220°C).
Toss fingerling potatoes, pearl onions (or shallots), rosemary sprig, and broccoli planks in 7 tablespoons of olive oil; season with salt and crushed red pepper.
Place marinated chicken on top of the vegetables in a roasting pan and roast for 45-60 minutes until golden brown.
Blend fresh basil leaves, sliced Fresno chiles, roasted garlic head, lemon juice, zest, parsley, garlic, red apple vinegar, salt, and extra-virgin olive oil until smooth to make the vinaigrette.
Allow chicken to rest before carving; drizzle vinaigrette over chicken and vegetables before serving.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 plate (approximately 400g)
Calories: 575
Sugar: 5g
Sodium: 850mg
Fat: 37g
Saturated Fat: 6g
Unsaturated Fat: 29g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 34g
Cholesterol: 110mg