Roast Chicken over Sunchokes and Garlic

From the garden

• 2 lb sunchokes, scrubbed well, larger ones halved lengthwise · no need to peel; cut so every piece is about the size of a walnut
• 2 heads garlic, broken into cloves, skins left on
• 4 medium shallots, peeled and halved
• 8 sprigs fresh thyme

From the pantry

• 1 whole chicken, patted very dry, giblets removed · about 4 pounds
• 3 tbsp olive oil
• 1 lemon, halved
• ½ cup dry white wine (optional) · or chicken stock, for the pan juices
• 1 crusty bread (optional) · for the roasted garlic
• salt · to taste
• black pepper

1. Heat the oven to 425°F. Season the chicken generously inside and out with salt and pepper (about 1 tablespoon of salt for a 4-pound bird), tuck the wing tips behind the back, and stuff the cavity with half the lemon and half the thyme. If you have time, do this the night before and leave the bird uncovered in the fridge: the skin roasts far crisper.
2. In a large roasting pan or 12-inch ovenproof skillet, toss the sunchokes, garlic cloves, shallots, and remaining thyme with 2 tablespoons of the olive oil, a good pinch of salt, and pepper. Spread them in a single layer.
3. Rub the chicken with the last tablespoon of oil and set it breast-side up directly on the vegetables. Roast 60–75 minutes, until the skin is deep golden and a thermometer in the thickest part of the thigh (not touching bone) reads 165°F. Juices from the thigh should run clear. If the skin browns too fast, tent loosely with foil.
4. Move the chicken to a board and rest it 10–15 minutes. Meanwhile stir the sunchokes through the drippings; a knife should slide into them with no resistance. If they need more time, return the pan to the oven while the bird rests. Squeeze the remaining lemon half over them.
5. For pan juices, lift the vegetables out with a slotted spoon, set the pan over medium heat, add the wine, and scrape up the browned bits for 2 minutes. Skim if you like, and season.
6. Carve the chicken and serve over the sunchokes and shallots. Squeeze the soft garlic out of its skins onto the bread or mash it into the pan juices. The garlic cloves are meant to be eaten, not left on the plate.