1. Preheat oven to 350F degrees and warm a skillet on medium-high. 
2. Season the chicken with salt and pepper. 
3. Combine butter, garlic, and herbs de Provence in a bowl to make a buttery paste. 
4. Rub paste under the chicken skin. Brown the chicken in a skillet. 
5. Transfer to an ovenproof dish cover with foil and bake in the oven for 35 minutes. 
6. Up the heat to 425F degrees. 
7. Uncover and roast for an additional 5 minutes. 
8. In the meantime, bring a big pot of water to a boil. 
9. Add salt and beans. Cook until just tender, about 3 minutes. 
10. Strain and toss with extra virgin olive oil, salt pepper, and lemon zest. 
11. To make the roasted potatoes, toss potatoes with olive oil, salt, and pepper. 
12. Roast at 425F degrees for 30 minutes. 
13. 15 minutes into cooking time toss with minced garlic. 
14. Serve chicken with a side of potatoes, green beans, and a lemon wedge.

Enjoy!