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Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes
5 ratings
Chef Hillary Sterling's epic chicken at Vic's in New York gets its juiciness and deep flavor from brining, air drying, and marinating.#indiandishes #indianfood
Ingredients
Meat
• 1 (4-pound) whole chicken, whole
Produce
• 1/4 cup Basil, loosely packed fresh leaves
• 2 tbsp Basil, fresh
• 2 Broccoli heads, medium
• 1 lb Fingerling potatoes
• 2 tbsp Flat-leaf parsley, fresh
• 2 Fresno chiles (about 1 1/2 ounces), fresh red
• 1 tsp Garlic
• 1 Garlic head, roasted
• 6 Garlic heads, medium
• 1 tbsp Lemon, zest
• 1 1/2 cups Pearl onions or 4 shallots
• 1 Rosemary, sprig
• 5 Thyme, sprigs
Condiments
• 1/3 cup Dijon mustard
• 1 1/2 tbsp Lemon juice, fresh
Baking & Spices
• 1 tsp Black pepper, ground
• 1/4 cup Granulated sugar
• 1 1/2 cups Kosher salt
• 2 tsp Red pepper
Oils & Vinegars
• 3/4 cup Olive oil
• 1/2 cup Olive oil, extra-virgin
• 1 tbsp Red wine vinegar