Ingredients
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 1/2-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
Directions
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