Garlic-Rosemary Roast Chicken With Jus

1. FOR THE CHICKEN: Dissolve 1⁄2 cup salt in 2 cups hot water in large container; stir in crushed garlic and rosemary sprigs and let sit for 10 minutes. Stir in 1-1⁄2 quarts cold water. Submerge chicken in brine, cover, and refrigerate for 1 hour.
2. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Set V-rack in roasting pan and lightly spray with vegetable oil spray. Combine 1 tablespoon oil, minced garlic, minced rosemary, 1⁄4 teaspoon pepper, and 1⁄8 teaspoon salt in bowl.
3. Remove chicken from brine and pat dry with paper towels. Rub generous 1-1⁄2 teaspoons garlic paste in cavity of chicken. Use your fingers to gently loosen center portion of skin covering each side of breast; place half of remaining paste under skin, directly on meat in center of each side of breast. Gently press on skin to distribute paste over meat. Tie ends of drumsticks together with kitchen twine and tuck wings behind back. Rub skin with 2 teaspoons oil and season with pepper. Set chicken breast side down on prepared V-rack and roast 15 minutes.
4. FOR THE JUS: While chicken is roasting, toss garlic with oil; after chicken has roasted for 15 minutes, scatter cloves in pan and continue to roast for 15 minutes longer.
5. Remove pan from oven; decrease oven temperature to 375 degrees. Using 2 large wads of paper towels, rotate chicken breast side up; brush breast with remaining 1 teaspoon oil. Place 1 cup broth and water in bottom of pan and continue to roast until chicken is light golden brown, breast registers 160 degrees, and thighs register 175 degrees, 20 to 25 minutes. (If pan begins to smoke and sizzle, add additional 1⁄2 cup broth to pan.) Remove pan from oven; tip V-rack to let juices from chicken cavity run into pan. Transfer chicken to carving board and let rest while making jus. Remove V-rack from pan.
6. Remove garlic cloves from pan with slotted spoon and transfer to cutting board. Using wooden spoon, scrape up browned bits in pan and pour drippings into 2-cup liquid measuring cup. Allow drippings to settle; meanwhile, peel garlic and mash to paste with fork. Remove fat from surface of drippings using spoon (you should have about 2⁄3 cup skimmed liquid; if not, add additional water). Transfer liquid to small saucepan and stir in wine, rosemary sprig, remaining 3⁄4 cup broth, and garlic paste. Bring to simmer and cook until reduced to 1 cup, about 8 minutes. Discard rosemary sprig. Season with salt and pepper to taste. Carve chicken, adding any accumulated juices to jus. Serve, passing jus separately

GARLIC-ROSEMARY ROAST CHICKEN WITH POTATOES
Omit all jus ingredients except garlic. During first 15 minutes of roasting, toss 1-1⁄2 pounds medium red potatoes, quartered, and garlic with 4-1⁄2 teaspoons extra-virgin olive oil, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper in bowl. After chicken has roasted for 15 minutes, scatter potatoes and garlic in single layer in pan; roast for another 15 minutes. Continue with recipe from step 5 as directed, omitting the addition of liquid to pan and stirring potatoes after rotating the chicken; when chicken is done, do not tip V-rack with roast chicken to allow juices to run into pan. While chicken rests, transfer potatoes and garlic to large paper towel–lined plate and pat with additional paper towels. Carve chicken and serve with potatoes and garlic.