Dan Silverman's Roast Chicken With Warm Potato Salad

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One 4-pound chicken

1/2 lemon

1 small head of garlic, halved crosswise

4 large fresh thyme sprigs

3 bay leaves

Salt and freshly ground pepper

1 tablespoon olive oil

1 1/2 pound fingerlings or small red potatoes

1 pound haricots verts or thin green beans

1 tablespoon sherry vinegar

3 tablespoons coarsely chopped pitted Niçoise olives

1 tablespoon drained capers

1/4 cup coarsely chopped fresh mint

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