Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Cut <quantity>3</quantity> garlic heads in half and place them on a sheet of aluminum foil

Add <quantity>1<unit>sprig</unit></quantity> of thyme, <quantity>1<unit>sprig</unit></quantity> of rosemary, and <quantity>1<unit>tbsp</unit></quantity> of olive oil

Season with salt and black pepper to taste. Fold the aluminum foil over the garlic

Roast the garlic in the oven for 1h until the cloves are soft

Remove the excess skin from <quantity>500<unit>g</unit></quantity> of deboned kitchen thighs and cut into smaller pieces

Season with salt and black pepper to taste

Combine <quantity>200<unit>g</unit></quantity> of all-purpose flour and <quantity>200<unit>g</unit></quantity> of cornstarch in a bowl. Dredge all the chicken pieces in this mixture and set aside

Squeeze the garlic heads over a bowl to release the roasted cloves

Mix the roasted cloves until you obtain a paste. The roasted garlic paste is ready

Fill 1/3 of a pot with vegetable oil and heat over medium heat. Fry the chicken in batches until golden brown and cooked through

Transfer the fried chicken to a bowl lined with a strainer to remove excess oil

Season with <quantity>½<unit>tbsp</unit></quantity> of the Roasted Garlic Paste and thinly sliced scallions to taste

Garnish a plate with romaine lettuce and place the chicken on top of it. Serve with roasted garlic aioli to taste and more sliced scallions. The fried chicken with roasted garlic is ready

Enjoy!