Roasted Chicken with Garlic Gravy Disco Fries & Broccolini with Bacon & Hot Honey

Preheat oven to 425˚F.

Halve bulbs of garlic, spray with oil and season with salt and pepper. Place in foil pouch with bay and thyme, seal up edges of foil, then roast 45 minutes to very soft. Cool the garlic, remove from skins and paste it.

For gravy, in a saucepot or skillet, melt butter over medium to medium-high heat. Whisk in black pepper and flour, Worcestershire then stock, thicken to coat spoon, then whisk in garlic paste and add salt to taste. Remove from heat and cover until ready to serve.   

Meanwhile, remove the backbone of chicken with poultry shears and crack breastbone to spatchcock the bird or ask the butcher to do this for you. Season both sides with salt and pepper. Spray a cast-iron skillet with cooking spray as well as the skin. Place herb bundle in pan, place chicken skin-side up on top of herbs and roast 40 minutes to 160˚F-165˚F on instant-read thermometer. 

Bake the fries on parchment-lined sheet pan under the chicken to very crisp and golden, top with cheese to melt once browned, and return to oven a minute to melt. 

Meanwhile, bring a few inches water to boil, salt it, cook broccolini 3 minutes, drain, cold shock, pat dry and chop into bite-sized pieces. Heat a large skillet over medium-high heat with oil, 1 turn of the pan, add the bacon and brown 2 to 3 minutes, add onions and stir a minute or 2, add pickled peppers and broccolini and cook 5 minutes over medium heat. Drizzle hot honey over the broccolini.      

Quarter chicken, serve with cheese fries and cover both with gravy.  Serve the hot honey broccolini alongside.