Whole Roasted Chicken with Oven-Baked Potatoes

Pat the chicken dry with paper towels, then rub it all over with oil, salt, and pepper. Place it in a roasting pan or ovenproof dish.

Wash the potatoes well and halve them lengthwise. Arrange them around the chicken in the pan, brush with oil, and season generously with salt and pepper.

Use a vegetable peeler to shave thin slices of cold butter over the top of the chicken. Sprinkle with paprika and fresh sage leaves.

Put the pan in a preheated oven at 180 °C. If you have a meat thermometer, stick it into the thickest part of the breast — you're looking for 68 °C. A 1.5 kg chicken takes about 1 hour 15 minutes. Baste the chicken with the pan drippings a few times while it roasts. Let it rest for 10 minutes before carving.

Pull the mint leaves off the stems and blend them together with the mustard, olive oil, vinegar, honey, and salt until you have a smooth dressing.

Slice the onion into thin rings, put them in a bowl, and squeeze the lemon juice over. Toss so all the onion gets coated.

Peel the cucumber and cut it into pieces.

Trim the ends off the green beans and cook them quickly in salted water.

Toss the cooked green beans with the salad greens, cucumber, and dressing until everything is evenly coated. Then fold in the marinated onion.