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1
Preheat the oven to 425.
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2
Set the chicken on a rack in a roasting pan and stuff the cavity with the lemon half, garlic, thyme, 1 bay leaf and a large pinch each of salt and pepper.
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3
Rub the chicken skin all over with the olive oil.
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4
Roast the chicken for about 1 1/4 hours, or until golden brown and just cooked through.
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5
Meanwhile, bring a large saucepan of water to a boil.
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6
In a medium saucepan, cover the potatoes with cold water.
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7
Add the remaining 2 bay leaves to the potatoes and bring just to a simmer over moderately high heat.
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8
Reduce the heat to low and simmer until the potatoes are just tender, about 20 minutes.
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9
Drain and let cool slightly.
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10
Peel the potatoes and slice them 1/4 inch thick, then transfer them to a bowl and keep warm.
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11
Add salt to the large saucepan of boiling water, then add the haricots verts and cook, stirring often, until just tender, about 4 minutes.
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12
Drain and refresh with cold water.
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13
Pat thoroughly dry.
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14
Discard the lemon, garlic and herbs from the chicken and tip the juices from the cavity into the roasting pan.
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15
Transfer the chicken to a carving board and let rest for 10 minutes.
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16
Discard about 1/4 cup of rendered fat from the juices.
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17
Set the pan over 2 burners over moderate heat and bring to a boil.
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18
Add the sherry vinegar, then add the sliced potatoes and the beans, tossing well to coat with the pan juices.
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19
Remove the pan from the heat and gently stir in the olives, capers and mint.
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20
Carve the chicken and add any accumulated juices to the salad.
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21
Season the salad with salt and pepper and serve at once with the chicken.
