Roast Chicken
With Chili Basil Vinaigrette, Charred Broccoli, and Potatoes
Ingredients:
4 quarts water
1 1/2 cups plus 1 tablespoon kosher salt, divided
1/4 cup granulated sugar
1 (approx. 4-pound) whole chicken, backbone removed, split through breastbone
5 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
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
1/2 cup Chili Basil Vinaigrette, plus more for serving
1/4 cup loosely packed fresh basil leaves
1 1/2 cups plus 1 tablespoon kosher salt, divided
1/4 cup granulated sugar
1 (approx. 4-pound) whole chicken, backbone removed, split through breastbone
5 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
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
1/2 cup Chili Basil Vinaigrette, plus more for serving
1/4 cup loosely packed fresh basil leaves
Directions:
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.
Preheat oven to 375°F.
Roast 5 heads of garlic.
Squeeze cloves from 5 garlic heads into a food processor; discard skins. 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; refrigerate, skin side up, uncovered, at least 1 hour or up to 8 hours or overnight.
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, 2 teaspoons salt, and remaining 3 thyme sprigs in a large bowl.
Remove chicken from refrigerator; wipe off excess marinade. 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.
Remove chicken from oven; increase oven temperature to high broil. Broil broccoli mixture, watching carefully, until well charred, 3 to 5 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.
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.
Preheat oven to 375°F.
Roast 5 heads of garlic.
Squeeze cloves from 5 garlic heads into a food processor; discard skins. 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; refrigerate, skin side up, uncovered, at least 1 hour or up to 8 hours or overnight.
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, 2 teaspoons salt, and remaining 3 thyme sprigs in a large bowl.
Remove chicken from refrigerator; wipe off excess marinade. 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.
Remove chicken from oven; increase oven temperature to high broil. Broil broccoli mixture, watching carefully, until well charred, 3 to 5 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.
Notes:
Do not try to substitute table salt or sea salt instead of the kosher salt in the brine. Fine salts will make it much too salty. If you absolutely must, then cut the amount of salt in the brine by at least half. But don't blame me if it sucks.
Don't be intimidated by the amount of time it takes to prepare the chicken. Planning a few days in advance is worth it once you taste the goodness.
There will be enough of the mustard sauce to cover two birds. Use your judgement. Or make two birds.
You can use a halved or quartered chicken instead of a whole chicken, if your butcher is nice enough to do the work for you. Just make sure it includes the skin for that crispy texture.
Don't be intimidated by the amount of time it takes to prepare the chicken. Planning a few days in advance is worth it once you taste the goodness.
There will be enough of the mustard sauce to cover two birds. Use your judgement. Or make two birds.
You can use a halved or quartered chicken instead of a whole chicken, if your butcher is nice enough to do the work for you. Just make sure it includes the skin for that crispy texture.