2 tablespoons olive oil, plus more for drizzling
1 tablespoon ground sumac
1 tablespoon kosher salt
Freshly ground black pepper
1 tablespoon fresh thyme leaves, plus more for serving
4 garlic cloves, grated
1 (4 to 5 pound) bone-in, skin-on whole chicken
1 lemon, quartered

2 bunches baby beets, trimmed and cleaned
2 tablespoons olive oil, plus more for the bread and serving
Kosher salt and freshly ground black pepper
2 teaspoon good-quality balsamic vinegar
1 teaspoon honey
1 bunch arugula or watercress (about 2 cups)
Juice of half a lemon
1 pound ripe strawberries, hulled and quartered
4 (1-inch) thick pieces of country bread
1 garlic clove, cut in half

Combine the oil, sumac, salt, thyme leaves, and garlic in a bowl and mix until well combined. Rub the chicken inside and out (and under the skin) with the mixture. Put a few turns of freshly ground black pepper all over the chicken. Squeeze the lemon quarters all over the chicken then place them in the cavity. (If you can, do this 4 to 8 hours ahead and refrigerate the bird uncovered.) Otherwise, let it rest uncovered at room temperature. Heat oven to 475°F and arrange a rack in the middle. Meanwhile, lay a piece of foil on a baking sheet. Drizzle beets with some of the oil, season with a pinch of salt, and roast until a pairing knife comes out easily, about 1 hour. Meanwhile, place a large cast-iron or other heavy, ovenproof skillet in the oven and heat at least 15 minutes. (If you seasoned the chicken in advance, take it out of the fridge so it can warm to room temperature.) Using a sharp knife, cut the chicken skin connecting the legs to the body. Splay the thighs open until you feel the joint pop on each side. Carefully transfer chicken, breast-side up, to the hot skillet. Press down on the legs so they rest flat on the bottom of the pan and drizzle all over with a spoonful of oil. Roast for 30 minutes. Rotate the pan 180° then continue to roast the chicken until the thigh meat is no longer pink, 15 to 20 minutes more (for a total cooking time of 45 to 50 minutes). Remove chicken from oven, tent loosely with aluminum foil, and let chicken rest for 5 minutes before carving. When the beets are ready, set them aside until they are cool enough to handle. Peel them and cut them into quarters. Toss the beets with the vinegar and honey. Meanwhile, brush the bread slices with the olive oil on both sides. While you carve the chicken, toast the bread in the oven until crisp. When the croutons are toasted, rub one side of each slice of bread with the cut end of a raw garlic clove. When ready to serve, toss the watercress or arugula with the remaining oil and lemon juice, then season with salt and pepper. Carve the chicken and serve a quarter of the meat over each a piece of bread and ladle with pan juices. Divide the lettuces, beets, and berries amongst the bowls, top with a squeeze of lemon, a drizzle of olive oil, some additional fresh thyme and serve.