Normally I like to roast carrots alongside my chicken, since doing so imparts such great caramelization and flavor to the carrots [or other good roasting veggies]. But, since I wasn't sure how the sunchokes and truffle oil would fare in the high temperatures roasting a chicken needs, I cooked them separately.
The carrots took much less time than I expected, only around 15-20 minutes. The sunchokes immediately crisped up, just a shy longer than I would have liked. My friend, Katy couldn't get enough of the slightly charred 'chokes. They had a great savory, almost spicy flavor, and of course that great crunch you get when combining oil and heat.
The chicken I like to roast is super simple:
1 3-4lb. chicken [this one is a heritage organic- you definitely can taste the difference]
1 lemon, halved
several sprigs rosemary
1/2 tsp lavender
1 tsp Summer Savory Herbs
3 TBsp. Olive oil
All you need to do is season the inside and out of your chicken, stuff the bird with the lemon and rosemary, and drizzle the skin liberally with olive oil. Then place it in a 450F oven for 30-40 minutes, or until the skin crisps up. Then lower the heat to 375F until the breast of the bird reaches 155-160, which should take another 30 minutes or so. The results are fool-proof and delicious.
Finally, my sour cream mashed potatoes were whipped up at the last minute. The basic ingredients are yukon gold potatoes, sour cream, chicken stock, chives, parsley, salt and pepper. I didn't write down the measurements for this, since I always do it by taste, but I'll post it some other time.
This has to be one of my most favorite meals. It's so simple, but hearty and flavorful. You can change up the herbs and seasonings so easily to create an entirely different meal, but as long as you have the basics down, you'll end up with good food on the other end.