This Spicy Roast Chicken is a flavorful dish that’s both spicy and garlicky. Marinated in a garlicky rub and then roasted to perfection, the chicken is served with a fiery chile-basil vinaigrette, alongside charred broccoli and crispy potatoes. It’s the perfect balance of crispy skin, juicy meat, and smoky roasted vegetables. The combination of spicy and tangy flavors with the earthy chicken and vegetables makes this dish perfect for a family dinner or a weekend feast.

Full Recipe:

Ingredients

For the Chicken:

• 1 tablespoon plus 2 teaspoons kosher salt, divided

• 1 teaspoon granulated sugar

• 1 teaspoon ground black pepper

• 1 (4-pound) whole chicken, backbone removed, split through the breastbone

• 6 medium garlic heads

• 1/3 cup plus 7 tablespoons olive oil, divided

• 1/3 cup Dijon mustard

• 5 thyme sprigs, divided

• 1 pound fingerling potatoes, halved lengthwise

• 1 1/2 cups pearl onions, halved 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 1/2 tablespoons fresh lemon juice

• 1/4 cup loosely packed fresh basil leaves

For the Chile-Basil Vinaigrette:

• 2 fresh red Fresno chiles (about 1 1/2 ounces), thinly sliced

• 1 roasted garlic head (reserved from roasting the chicken), peeled and smashed

• 2 tablespoons roughly chopped fresh basil

• 2 tablespoons roughly chopped fresh flat-leaf parsley

• 1 tablespoon grated lemon zest

• 1 teaspoon finely chopped garlic

• 1 tablespoon red wine vinegar

• 1/4 teaspoon kosher salt

• 1/2 cup extra-virgin olive oil

Directions

1. Brine the Chicken: Rub the chicken with salt, sugar, and pepper. Refrigerate, uncovered, for 8 hours or overnight.

2. Roast the Garlic: Preheat the oven to 375°F. Trim the tops of the garlic heads, drizzle with olive oil, wrap in foil, and roast for 45-60 minutes.

3. Make the Rub: Squeeze out the roasted garlic cloves, add them to a food processor, and blend with olive oil, mustard, and thyme until smooth. Rub this paste all over the chicken and let it rest at room temperature for 1 hour (or refrigerate up to 8 hours).

4. Make the Vinaigrette: Combine the chiles, roasted garlic, basil, parsley, lemon zest, chopped garlic, vinegar, salt, and olive oil in a medium bowl. Whisk together until combined.

5. Roast the Chicken and Vegetables: Preheat the oven to 400°F. Place the chicken in a large, ovenproof skillet and sear skin-side down. Flip the chicken and transfer it to the oven, roasting until the internal temperature reaches 155°F, about 30-40 minutes.

6. Prepare the Vegetables: While the chicken roasts, toss the potatoes and onions with olive oil, salt, pepper, and thyme. Add to a baking sheet and roast for 20 minutes. Toss the broccoli with crushed red pepper, olive oil, and salt, then add to the baking sheet with the potatoes and roast for an additional 10-15 minutes until tender.

7. Serve: Once the chicken is done, let it rest. Serve the chicken over the roasted vegetables, drizzled with the chile-basil vinaigrette, and garnish with fresh herbs.

Nutrients (per serving)

• Calories: 607 kcal

• Fat: 26 g

• Saturated Fat: 8 g

• Cholesterol: 85 mg

• Sodium: 1250 mg

• Carbohydrates: 44 g

• Fiber: 6 g

• Sugar: 24 g

• Protein: 46 g

Why This Dish Stands Out

This roast chicken recipe is not just another roasted chicken—it’s packed with flavor. The combination of a brined chicken, roasted garlic rub, and spicy vinaigrette results in a dish with multiple layers of taste and texture. The crispy skin on the chicken, paired with the juicy meat, makes each bite satisfying, while the spicy and garlicky vinaigrette adds depth and freshness to the dish. The roasted vegetables, including tender broccoli and crispy potatoes, are the perfect sides that complement the chicken’s richness.

The flavors of this dish are bold and well-balanced. The roasting of garlic adds a smoky sweetness that contrasts beautifully with the heat from the chile-basil vinaigrette. This contrast of flavors is what makes this dish so irresistible.

Preparing the Chicken: The Key to Flavorful Roasting

The first step in making Spicy Roast Chicken is brining the chicken. Brining the chicken helps the meat stay juicy and tender during cooking. For this, you’ll rub the chicken with kosher salt, sugar, and black pepper, then refrigerate it, uncovered, for 8 hours or overnight. This resting period allows the seasoning to penetrate the meat, enhancing its flavor and ensuring it stays moist.

Once the chicken is brined, it’s time to prepare the flavorful rub. Start by roasting the garlic. Trim the tops of garlic heads, drizzle with olive oil, wrap them in foil, and roast them in the oven for 45-60 minutes. Roasting garlic turns it into a creamy, mild paste with a smoky depth, perfect for spreading over the chicken.

After the garlic is roasted, squeeze the cloves out and blend them with olive oil, Dijon mustard, and thyme in a food processor to create a smooth paste. This rub is then spread generously over the chicken, ensuring every part of the meat is covered with the flavorful mixture. Allow the chicken to rest for an hour (or refrigerate it up to 8 hours) so the rub can infuse the meat with its garlicky goodness.

Making the Fiery Chile-Basil Vinaigrette

The chile-basil vinaigrette is where the spice and tanginess come into play. It’s made by combining fresh Fresno chiles, roasted garlic, basil, parsley, lemon zest, chopped garlic, vinegar, salt, and olive oil in a medium bowl. Whisk the ingredients together until the vinaigrette is well-combined. The Fresno chiles give the vinaigrette a spicy kick, while the roasted garlic and herbs add a depth of flavor that balances out the heat. The vinegar adds a tangy note that brings all the flavors together in a harmonious sauce.

This vinaigrette is drizzled over the roasted chicken and vegetables just before serving, providing an extra layer of flavor that really makes the dish stand out.

Roasting the Chicken and Vegetables

Once the chicken is marinated and ready, it’s time to roast it. Preheat the oven to 400°F (200°C) and place the chicken skin-side down in a large, ovenproof skillet. Searing the skin-side down first ensures that the skin becomes crispy and golden when it’s flipped and finished in the oven. After a brief sear, flip the chicken over and transfer it to the oven, roasting for about 30-40 minutes, or until the internal temperature reaches 155°F (63°C).

While the chicken roasts, prepare the vegetables. Toss the fingerling potatoes and pearl onions with olive oil, salt, pepper, and thyme, then add them to a baking sheet and roast for 20 minutes. Once the potatoes and onions are tender, toss the broccoli with crushed red pepper, olive oil, and salt, and add them to the baking sheet. Continue roasting everything together for an additional 10-15 minutes, until the broccoli is slightly charred and tender.

Finishing the Dish: Glaze and Garnish

During the last 15 minutes of roasting, spread some of the chile-basil vinaigrette over the chicken, allowing it to caramelize slightly and create a glossy, flavorful glaze on the skin. Once the chicken is done, remove it from the oven and let it rest for at least 15 minutes before slicing. Resting the chicken helps the juices redistribute, ensuring that each bite remains juicy and flavorful.

To serve, arrange the roasted vegetables on a platter and place the sliced chicken on top. Drizzle the remaining chile-basil vinaigrette over the chicken, and garnish with freshly chopped herbs for added freshness and color.

Serving Suggestions

This Spicy Roast Chicken is a complete meal on its own, but you can also serve it with additional sides if you wish. A fresh salad with a tangy vinaigrette, or perhaps a simple rice pilaf, would complement the spicy flavors beautifully. For a more substantial meal, serve the chicken alongside crusty bread to mop up any remaining vinaigrette.

Nutritional Information

Each serving of Spicy Roast Chicken contains approximately 607 calories, making it a hearty and filling dish. The chicken provides 46 grams of protein, which is excellent for anyone looking to increase their protein intake. With 26 grams of fat (8 grams of which are saturated fat), this dish is rich, but the balance of flavors from the roasted garlic, vinaigrette, and vegetables helps keep it from being overly indulgent.

The 44 grams of carbohydrates come mainly from the roasted potatoes and vegetables, providing a well-rounded meal. The 6 grams of fiber are beneficial for digestion, while the sugar content (24 grams) comes primarily from the natural sugars in the vegetables and the brown sugar in the vinaigrette. The sodium content is 1250 mg per serving, which is relatively high due to the kosher salt in the rub and the vinaigrette. You can adjust the salt levels based on your dietary preferences or use low-sodium ingredients to reduce sodium intake.

Conclusion

Spicy Roast Chicken is a bold and flavorful dish that offers the perfect combination of crispy skin, juicy meat, and smoky roasted vegetables. The fiery chile-basil vinaigrette adds a tangy, spicy kick that enhances the roasted flavors, while the roasted garlic rub infuses the chicken with deep, aromatic flavor. This dish is perfect for family dinners, special occasions, or any time you want to enjoy a hearty, flavorful meal with a perfect balance of heat and savory goodness. Whether you enjoy it with roasted potatoes and charred broccoli or on its own, this dish is sure to become a favorite in your recipe rotation.