Roasted Chicken with Jalapeño Lime Vinaigrette Recipe

Ingredients

• 1 head garlic -- roasted (as in direction #1)
• 1/3 cup Dijon mustard
• 1 teaspoon fresh thyme leaves
• 1/3 cup extra-virgin olive oil
• 1 whole 4-pound chicken -- backbone removed (quartered)
• 1 lime -- zested and juiced
• 1/4 cup packed chopped basil leaves
• 1/4 cup packed chopped cilantro leaves
• 1 cup extra-virgin olive oil
• 3 jalapeño peppers -- sliced
• 3 tablespoons canola oil
• 1 1/2 pounds fingerling or baby potatoes -- whole or halved if larger
• 1 red onion -- peeled and cut into 1/2-inch wedges
• 1 sprig fresh rosemary -- leaved removed
• 2 teaspoons fresh thyme leaves
• 2 teaspoons Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 medium cauliflower -- cut into small florets
• 2 teaspoons crushed red pepper
• 1 teaspoon Kosher salt