Name: Chicken, garlic and tomato burgers
Yield: 6
Ingredients: 6 chicken thigh fillets, skin on (about 1kg); 10 cloves of garlic; 2 sprigs of rosemary, leaves picked, coarsely chopped; 60 ml extra-virgin olive oil (¼ cup); 6 Roma tomatoes, halved lengthways; 6 burger buns, halved; 200 gm baby rocket

Ingredients

6 chicken thigh fillets, skin on (about 1kg)

10 cloves of garlic

2 sprigs of rosemary, leaves picked, coarsely chopped

60 ml extra-virgin olive oil (¼ cup)

6 Roma tomatoes, halved lengthways

6 burger buns, halved

200 gm baby rocket

Method

Main

1.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.

2.Place remaining garlic on an oven tray and roast for 15 minutes or until soft, then peel and set aside.

3.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.

4.Toast buns on cut side, spread one half with roast garlic, top with chicken, tomato and rocket, sandwich and serve immediately.

Styling by Lynsey Fryers

Styling by Rodney Dunn