You should find that the chicken skin is evenly bronzed and all the fat has rendered out of it. It’s best to serve this dish immediately; that skin will get steamed from the inside within a few minutes, rendering it flaccid (though still delicious). If you’re not serving this immediately, and don’t plan to show it to other people, the maximally enjoyable way to consume that skin is to pluck it off the chicken straight out of the oven, and eat it yourself. This is also great practice in developing your chef’s hands.
The garlic can be scooped out of the two halves of the garlic head and used as a garnish for the chicken, or mixed with a side dish like mashed potatoes or sautéed greens.
You should also find that your pan has a layer of precious fond on it: big gobs of sticky, beautiful, caramel-like chicken flavor concentrate. I highly recommend remmoving the chicken to a plate, putting your pan on the stove, and making a gravy from this fond. If not, then at the very least you should endeavor to save it for a future sauce.
If you make a gravy, use white wine, butter, and thyme; you can also add some or all of the garlic that was roasted inside the chicken.