Set oven to 200C and make sure the chicken is at room temperature.

Get a large baking tray and place the garlic heads flat on the tray. Top with the chicken and drizzle with olive oil, salt and pepper. Roast until cooked through (approx. 1 hour 10 minutes).

Once the chicken is cooked, remove from the oven and reduce the oven temp to 180C. Let the chicken rest in the tray for 5 minutes and then transfer to a chopping board.

Squeeze the garlic out of the skin into the same tray. Add the turmeric and mash with the garlic until a paste-like consistency. Add the chicken broth, followed by the rice and give everything a stir. Add more salt and pepper and then place back in the oven for 15 minutes.

Make the thai inspired dipping sauce by adding the ingredients to a bowl and stir.

Carefully remove the breasts from the chicken and slice ready to serve.

Remove rice from the oven and check it's cooked through.

Serve the rice, top with sliced chicken and a generous drizzle of dressing. You could also serve this with some cucumbers mixed with some of the dressing.