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1
Light a grill or preheat the oven to 325.
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2
Grill the garlic heads over moderately low heat for about 45 minutes, turning frequently, until softened and browned.
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3
Alternatively, wrap the garlic loosely in foil and roast in the oven for about 1 hour, until the cloves are tender.
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4
If using an oven, increase the temperature to 450.
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5
Bring a medium saucepan of lightly salted water to a boil over high heat.
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6
Add the potatoes and cook until just tender, about 5 minutes; drain and pat dry.
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7
Brush the potatoes with 1 1/2 teaspoons of the olive oil and thread 4 potato halves on each of 4 metal or bamboo skewers.
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8
Grill or roast the potatoes for about 10 minutes per side, turning once, until tender and lightly charred.
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9
Sprinkle with the thyme, season with salt and pepper and keep warm.
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10
Rub the chicken breasts with the remaining 1 teaspoon olive oil and season with salt and pepper.
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11
Grill the chicken for about 12 minutes, turning occasionally, until lightly charred on both sides and cooked through.
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12
Alternatively, cook the chicken on the stove in a preheated grill pan over moderately high heat, turning once, for about 4 minutes on each side.
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13
Transfer the grilled chicken to plates and add a roasted head of garlic and a potato skewer to each serving.
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14
Garnish each plate with a rosemary sprig and serve with the Chipotle Chutney on the side.
