Roasted Chicken and Jerusalem Artichokes

INGREDIENTS

• One 3-pound chicken, cut into serving pieces
• Coarse salt and freshly ground pepper
• 3 tablespoons olive oil
• 1 lemon, plus more grated zest for garnish
• 6 large garlic cloves
• 1 pound small Jerusalem artichokes, peeled
• 8 large shallots, peeled and halved
• 2 tablespoons fresh thyme leaves, plus more for garnish
• 1 cup dry white wine
• 1 cup green olives, pitted