1. Prepare the Chicken
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Season Chicken: Rub the whole chicken with olive oil, ensuring it’s evenly coated. Season with smoked paprika, garlic powder, onion powder, dried thyme, dried rosemary, salt, and pepper. Make sure to season inside the cavity as well.
- Roast Chicken: Place the chicken on a rack in a roasting pan or on a baking sheet lined with foil. Roast in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. Let the chicken rest for 10-15 minutes before carving.
2. Prepare the Chile-Basil Vinaigrette
- Blend Ingredients: In a blender or food processor, combine fresh basil leaves, chopped cilantro, red chilies or red pepper flakes, honey (or maple syrup), rice vinegar (or white wine vinegar), olive oil, minced garlic, salt, and pepper.
- Blend: Blend until smooth and well-combined. Adjust seasoning to taste and set aside.
3. Prepare the Vegetables
- Prepare Potatoes: In a large bowl, toss the halved or quartered baby potatoes with olive oil, garlic powder, dried rosemary (or thyme), salt, and pepper. Spread the potatoes in a single layer on a baking sheet.
- Roast Potatoes: Roast the potatoes in the preheated oven for 25-30 minutes, or until they are crispy and golden brown. Stir halfway through for even cooking.
- Char Broccoli: While the potatoes are roasting, toss the broccoli florets with olive oil, salt, and pepper. In the last 10-15 minutes of the potatoes roasting, add the broccoli to the baking sheet or a separate baking sheet. Roast until the broccoli is tender and slightly charred. Optionally, drizzle with lemon juice before serving.
4. Serve
- Carve Chicken: Carve the rested roast chicken into pieces.
- Plate: Arrange the chicken on a serving platter. Serve with the roasted potatoes and charred broccoli.
- Drizzle with Vinaigrette: Drizzle the Chile-Basil Vinaigrette over the chicken and vegetables, or serve it on the side as a dipping sauce.
Tips for Success
- Chicken Dryness: Pat the chicken dry with paper towels before seasoning to ensure crispy skin.
- Vegetable Roasting: For crispy potatoes and charred broccoli, make sure not to overcrowd the baking sheets. Use separate sheets if needed.
- Adjust Spice Level: Adjust the amount of red chilies or red pepper flakes in the vinaigrette to control the spiciness according to your preference.
Variations
- Herbs: Feel free to substitute or add other herbs to the seasoning mix, such as parsley or sage.
- Vegetables: Add other roasted vegetables like bell peppers or carrots for a more varied side dish.
- Vinaigrette: Experiment with different types of vinegar or add a splash of lime juice for a different flavor profile.
Conclusion
Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes is a delightful and well-rounded meal that combines the savory flavors of roasted chicken with the fresh, spicy notes of the vinaigrette and the satisfying textures of crispy potatoes and charred broccoli. This dish is perfect for a hearty family dinner and offers a delicious way to enjoy classic flavors with a modern twist. Enjoy this flavorful and comforting meal that’s sure to impress!