Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli and Potatoes From Food and Wine, March 2021 Issue

 

This has been a family favorite since lockdown and it is most certainly a delicious chicken dinner.  I have printed it before, however, I am providing the link so you can go and read the recipe.  The recipe is LONG because there are a few stages.  Please do not let this deter you.  There is a brining stage.  Then an airdry stage where you put the chicken into the refrigerator after brining but do not cover.  Then you will make the vinaigrette and then you will roast the chicken, the potatoes, the broccoli (which you will blast on broil the last few minutes to char), then you will drizzle the vinaigrette over the entire sheet of cooked chicken and veg.

Special note.  I brined a whole roasted chicken overnight, then cut it up into pieces the next day.

If your chicken is already cut up, brine for way less time, like no longer than 8 hours.

Also, the recipe for the chile-basil vinaigrette online is not accurate.  It says to add 2 tbsp. wine vinegar to 1 1/2 cups oil (at least I think that is what it said.) I do a 1 cup oil, 1/3 cup red wine vinegar ratio.  If you ever think it needs to be sweetened up, add a pinch or two of sugar.

This is the perfect weekend meal to serve on a Saturday or a Sunday.  Just keep in mind the process between brining and air-drying chicken is a two day process.  It is worth it however!  Bon Appetit!!

Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes Recipe (foodandwine.com)