1. With the rack in the middle position, preheat the oven to 400°F (200°C).
2. In a roasting dish, combine the onions with 2 tbsp (30 ml) of the oil. Season with salt and pepper.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

NOTE FROM RICARDO

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!