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1
In a large bowl, stir 2 tablespoons of the olive oil with the lemon juice, rosemary and minced garlic.
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2
Add the chicken thighs, turn to coat and cover with plastic wrap.
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3
Refrigerate for at least 2 hours or overnight.
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4
Preheat the oven to 425.
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5
Wrap the head of garlic in foil, then set on a foil-lined baking sheet and bake for 40 minutes.
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6
Arrange the lemon halves cut side down on the baking sheet and bake for 10 minutes more.
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7
In a small bowl, toss the bread cubes with 1 tablespoon of the olive oil and spread on the baking sheet; bake until toasted, about 8 minutes.
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8
Let the garlic, lemon halves and croutons cool for 5 minutes.
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9
To make the dressing, squeeze the garlic cloves from their skins into a small bowl and mash until smooth.
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10
Squeeze the flesh from the roasted lemons into the bowl and add any juices from the baking sheet.
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11
Add the remaining 1/2 cup of olive oil, the creme fraiche, cheese and anchovies and stir until smooth.
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12
Season with salt and pepper.
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13
Light a grill or heat a grill pan over moderately high heat.
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14
Season the chicken thighs with salt and pepper and grill, turning once, until cooked through, 12 to 14 minutes.
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15
Transfer the chicken to a plate and let rest for 10 minutes.
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16
To serve, arrange 2 romaine leaves on the bottom half of each toasted bun.
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17
Top each with 2 chicken thighs.
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18
Spoon the dressing generously over the chicken and then sprinkle the croutons and capers on top.
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19
Close the sandwiches and serve immediately with more dressing on the side.
