Active Time: 1 hrs 30 mins
Refrigerate Time: 9 hrs 30 mins
Total Time: 13 hrs 5 mins
Ingredients :
4 quarts water
1 ½ cups plus 1 tablespoon kosher salt, divided
¼ cup granulated sugar
1 (4-pound) whole chicken, backbone removed, split through the breastbone
6 medium garlic heads
⅓ cup plus 7 tbsp olive oil, divided
⅓ cup Dijon mustard
5 thyme sprigs divided
1 pound fingerling potatoes, halved lengthwise
1 ½ cups pearl onions or 4 shallots, halved
1 rosemary sprig
2 medium broccoli heads, stemmed and cut into 1/2-inch-thick planks
2 tbsp crushed red pepper or more to taste
1 ½ tablespoon fresh lemon juice
½ cup Chile-Basil Vinaigrette, plus more for serving
¼ cup loosely packed fresh basil leaves
Directions :
1) Over medium-high heat, bring 4 quarts of water to a simmer in a big stockpot. With the heat off, whisk in 1 1/2 cups of salt and sugar until they are completely dissolved. Give it about an hour to totally cool. Chicken should be added, covered, and chilled for at least 30 minutes and up to 8 hours or overnight. Take the chicken out of the brine and discard it. Place the chicken on a wire rack inside a baking sheet, skin side up. Pat the chicken dry. Chicken should be refrigerated and uncovered for eight or more hours.
2)Turn on the 375°F oven. Each garlic head should have the top 1/2 inch cut off to reveal the cloves. On a sizable piece of aluminum foil, spread the garlicup Each head should get 1/2 tsp of olive oil, then be securely wrapped in foil. Place on a baking sheet, then roast for 45 minutes or until the cloves are soft and light yellow in color.
3) 5 garlic heads should be squeezed into a food processor; the skins should be thrown away. For the chile-basil vinaigrette, save the last of the roasted garlic head. Garlic is chopped coarsely by pulsing it. Add 1/3 cup of olive oil to the machine while it is running and continue processing for approximately a minute or until smooth. Add the mustard and the two thyme sprigs’ leaves and pulse to mix. Chicken halves should be coated in the garlic mixture and should be chilled, skin-side up and uncovered, for at least one hour and up to eight hours or overnight.
4) Preheat the oven to 400°F about an hour before serving, positioning the racks in the upper and bottom thirds. While the oven is preheating, place a large-rimmed baking sheet on the top rack. Put the potatoes, onions, rosemary, 2 tbsp of oil, 2 tbsp of salt, and the remaining 3 sprigs of thyme in a large bowl and toss to combine.
5)Take the chicken out of the fridge and wipe off any leftover marinade. In a big, heavy skillet, heat 2 tbsp of oil over medium. Add the chicken, skin side down, and cook for 6 to 10 minutes or until the bottom is well browned. Transfer the skillet to the lower rack of the preheated oven after flipping the chicken. Roast for 30 to 40 minutes, or until a thermometer inserted in the thickest part of the flesh reads 155°F.
6) Spread the potato mixture on the hot baking sheet while the chicken cooks. Go back to the top oven rack and cook for 20 minutes. In the meantime, combine the remaining 1 tsp of salt, 2 tbsp of oil, and the crushed red pepper with the broccoli planks. Place broccoli on top of the potato mixture after removing the baking pan from the oven. Roast for 10 to 15 minutes, or until potatoes and broccoli are easily pierced with a fork and are crisp-tender.
7)Remove the chicken from the oven and turn the heat up to high broil. Broil the broccoli mixture for 3 to 5 minutes, keeping a close eye on it.
8) A mixture of broccoli should be transferred to a big dish and topped with lemon juice. Vegetables should be topped with chicken, which should be doused in the chile-basil vinaigrette. Add some basil and serve with more vinaigrette.
