Garlic Bread Chicken Burger With Roasted Garlic Aioli

Heat the oven to 200°C. Trim the chicken thighs and season with salt and black pepper. Cut the potatoes into fries. Slice the tomatoes and red onion, separate the lettuce leaves and finely chop the parsley. Slice the top from the garlic bulb, drizzle lightly with oil and wrap in foil.

Toss the fries with half the cooking oil, rosemary, half the parsley, salt and black pepper. Spread on a baking tray and roast for 30–35 minutes, turning halfway, until golden and crisp. Roast the wrapped garlic alongside for about 30 minutes until soft.

Heat the remaining oil in a grill pan or frying pan over medium-high heat. Cook the chicken thighs for 5–6 minutes per side, or until deeply golden and cooked through. Transfer to a plate and rest for a few minutes.

Add the bacon to the same pan and cook over medium heat until browned and crisp. Transfer to kitchen paper to drain. Toast the cut sides of the burger buns briefly in the pan or oven.

Squeeze the soft roasted garlic from its skin and mash into the mayonnaise with the remaining parsley to make the aioli. Spread aioli over the buns, then layer with lettuce, tomato, chicken, crispy bacon and red onion. Close with the top buns.

Serve the garlic bread chicken burgers immediately with the hot rosemary garlic fries and any remaining roasted garlic aioli on the side.