Roast Chicken with Chile-Basil Vinaigrette is a vibrant, flavorful dish that brings together succulent roasted chicken with a tangy, spicy vinaigrette, complemented by charred broccoli and crispy potatoes. This recipe combines bold flavors with a comforting meal, making it perfect for a family dinner or a special occasion. The Chile-Basil Vinaigrette adds a unique kick to the dish, while the roasted vegetables round out the meal with delicious textures and flavors.
Ingredients
- For the Roast Chicken:
- 1 whole chicken (about 4-5 pounds), patted dry
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- For the Chile-Basil Vinaigrette:
- 1/4 cup fresh basil leaves
- 2 tablespoons chopped fresh cilantro
- 1-2 small red chilies or 1 teaspoon red pepper flakes (adjust based on spice preference)
- 1 tablespoon honey or maple syrup
- 3 tablespoons rice vinegar or white wine vinegar
- 1/4 cup olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
- For the Vegetables:
- 4 cups baby potatoes, halved or quartered
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or thyme
- Salt and pepper, to taste
- 4 cups broccoli florets
- 1 tablespoon olive oil (for broccoli)
- 1 teaspoon lemon juice (optional)