Ingredients

• 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 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

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

• 1 roasted garlic head (reserved from Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes recipe), 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