6 (about 1kg) chicken thigh fillets, skin on10cloves of garlic2sprigs of rosemary, leaves picked, coarsely chopped60 ml (¼ cup) extra-virgin olive oil6Roma tomatoes, halved lengthways6burger buns, halved200 gmbaby rocket
Preheat oven to 180C. Place chicken in a non-reactive container. Thinly slice 3 cloves of garlic, add to chicken with rosemary, season with sea salt and freshly ground black pepper and drizzle with oil. Cover and refrigerate for at least 3 hours to marinate.
Place remaining garlic on an oven tray and roast for 15 minutes or until soft, then peel and set aside.
Preheat barbecue or chargrill over high heat, add chicken and tomatoes cut-side down. Cook chicken for 5 minutes on each side or until just cooked through and cook tomatoes until just soft.
Toast buns on cut side, spread one half with roast garlic, top with chicken, tomato and rocket, sandwich and serve immediately.