Herb roast chicken with baby potatoes and green beans

Turn the oven to 200 °C, convection or regular. Take the chicken and the butter out of the fridge so the butter softens.

Peel the garlic clove and mince it finely. In the bowl, mix the softened butter (15 g), the herbes de Provence (0.5 tbsp), half the garlic, salt and pepper.

Pat the chicken dry with paper towels, then rub it all over with the herb butter, including under the breast skin. Set it skin side up in the dish.

Roast at 200 °C for 1 hr 15 min to 1 hr 20 min without flipping it. Halfway through, baste it with its juices. It's done when the juices run clear and the thigh hits between 75 °C and 80 °C.

Wash the potatoes without peeling them, halve the biggest ones. Drop them into a saucepan of cold salted water, bring to a boil and cook for 15 min, then drain.

When there are 30 min of cooking left, surround the chicken with the drained potatoes, the olive oil (1 tbsp), salt and pepper. Toss them in the juices.

Trim the green beans (300 g) and drop them into the salted boiling water in the saucepan for 8 to 10 min. Drain them well.

Melt a little fat in the skillet, add the green beans and the rest of the garlic. Sauté for 3 to 4 min over medium heat, season with salt and pepper.

Take out the chicken and let it rest 10 min under foil or covered. Carve it and serve with the potatoes and green beans.