Make the marinade + marinate the chicken

Preheat oven to 425°F.

Place the shallot, bell pepper (cut-side down), Fresno chilies, unpeeled garlic, and green onions on a sheet pan. Drizzle with olive oil and season with salt and pepper.

Roast for 20–25 minutes, until soft and lightly charred. Let cool slightly, then peel the skin from the bell pepper.

In a food processor or blender, add the roasted vegetables, peeled garlic cloves, parsley, oregano, smoked paprika, cayenne, lemon zest and juice, salt, and red wine vinegar.

Blend until mostly smooth, then slowly stream in the olive oil while blending until combined and glossy. Taste and adjust seasoning if needed (salt and acid).

Set aside about ¼ cup of clean marinade in a separate bowl for the glaze later.

Coat the chicken in the remaining marinade. Cover and refrigerate for at least a few hours or overnight.

When ready to cook, preheat oven to 400°F.

Remove the chicken from the fridge and let it come to room temperature for about 30 minutes.

While the chicken comes to temp, slice the top off the garlic head, drizzle with olive oil, season with salt and pepper, and wrap in foil. Roast at 400°F for 35–40 minutes, until soft and golden.

Start the mashed potatoes: While the garlic is roasting, cover the potatoes with cold water by an inch and season generously with salt. Bring to a boil and cook until fork-tender, about 20–30 minutes.

Roast the chicken and broccolini: Place the chicken on a foil-lined baking sheet and roast at 375°F for 35–45 minutes, until cooked through (165°F internal temperature).

While the chicken is in the oven, toss the broccolini with olive oil, salt, pepper, smashed garlic, and a squeeze of lemon juice. During the last 20-25 minutes of chicken roasting time, add the broccolini to the oven. Roast until tender and slightly charred.

Optional: Finish the chicken under the broiler for 1–2 minutes for extra crispy skin.

Finish the mashed potatoes: While the chicken and broccolini are cooking, gently warm the butter and milk in a small saucepan over low heat.

Drain the potatoes, carefully peel, and return them to the pot. Squeeze in the roasted garlic, then gradually pour in the warmed milk mixture, mashing until creamy. Season with salt, pepper and sour cream, to taste. Cover and keep warm.

Make the glaze: In a small pan, combine the reserved ¼ cup marinade and chicken pan drippings. Bring to a simmer over medium/low heat. Stir in 1 tbsp butter and 1 tbsp honey. Let it bubble until slightly thickened and glossy, about 2–3 minutes.

Serve: Plate the chicken over the mashed potatoes, drizzle with the glaze, and serve the broccolini on the side. Enjoy!