Roast Chicken with Chile-Basil Vinaigrette

foodandwine.com

Kris

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 breastbone

6 medium garlic heads

⅓ cup plus 7 tablespoons 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 ½-inch-thick planks

2 teaspoons crushed red pepper, or more to taste

1 ½ tablespoons fresh lemon juice

½ cup Chile-Basil Vinaigrette, plus more for serving

¼ cup loosely packed fresh basil leaves

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