- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a roasting dish, combine the onions with 2 tbsp (30 ml) of the oil. Season with salt and pepper.
- Place the chicken on a work surface. Generously season the skin with salt and pepper. Rub the skin and inside the cavity of the chicken with the cut-sides of the lemon for 1 minute. Place the chicken, breast-side up, over the onions in the roasting dish. Drizzle with the remaining oil.
- Bake for 1 hour 30 minutes or until a thermometer inserted in the thigh without touching bone reads 180°F (82°C). Stir the onions halfway through cooking.
- Meanwhile, place the baby potatoes in a large pot. Cover with cold water and season with salt. Bring to a boil. Simmer for 10 minutes. Add the beans and cook for another 5 minutes or until the vegetables are tender. Drain and let cool. Cut the potatoes in half.
- Remove the chicken from the roasting pan and place on a baking sheet. Add the chicken broth and potatoes to the roasting pan. Mix well. Top with the beans. Bake for 5 minutes or until the vegetables are warmed through.
- Remove the whole legs and breasts from the chicken. Keep the bones to make homemade broth, if desired. Serve the chicken with the potatoes, onions and beans.
If you have a large enough roasting pan, why not cook two chickens at the same time? Serve one and keep the second for another weeknight meal. A great time-saving tip!