Preheat your oven to 425°F (220°C). Remove the whole chicken from the refrigerator, pat it very dry with paper towels, and place it on a roasting rack set inside a roasting pan or large oven-safe skillet.

Sprinkle about 1 1/2 teaspoons of the kosher salt and 1/2 teaspoon of the black pepper inside the cavity of the chicken. Stuff the cavity with the lemon halves, smashed garlic cloves, onion quarters, and thyme and rosemary sprigs.

In a small bowl, mix the softened butter, olive oil, remaining kosher salt, remaining black pepper, and smoked paprika. Rub this mixture all over the chicken, especially over the breast and legs. If you like, gently slide your fingers under the breast skin and tuck some of the butter mixture underneath.

Scatter the carrot and celery pieces around the chicken in the pan. Transfer the pan to the oven and roast for 1 hour to 1 hour 15 minutes, basting once or twice if you like, until the thickest part of the thigh registers 165°F and the juices run clear.

Transfer the cooked chicken to a cutting board, tent loosely with foil, and let it rest for 15–20 minutes before carving.

While the chicken roasts, place the peeled, chopped Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Add 1 tablespoon of salt to the water. Bring to a boil, then reduce to a gentle simmer and cook for 15–20 minutes, until very tender when pierced with a fork.

Drain the potatoes well, then return them to the hot pot. Let them sit uncovered for 2–3 minutes so excess moisture can steam off.

Add the butter, 3/4 cup warmed milk or half-and-half, Parmesan, kosher salt, black pepper, and sour cream or Greek yogurt to the potatoes. Mash with a potato masher or press through a ricer until smooth and creamy, adding more milk as needed. Taste and adjust salt to your liking.

Cover the pot and keep the mashed potatoes over the lowest heat, or transfer them to a slow cooker set to “warm” until serving.

About 25 minutes before the chicken is due to come out, line a baking sheet with parchment. Add the green beans, olive oil, kosher salt, black pepper, and minced garlic to the pan and toss to coat.

Roast the green beans at 425°F for 15–18 minutes, stirring once, until bright green with a few golden spots and still slightly crisp.

Remove the green beans from the oven and immediately toss with lemon zest and toasted sliced or slivered almonds. Taste and add a pinch more salt if needed.

In a large bowl, combine the mixed salad greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.

In a small jar or bowl, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, honey or maple syrup, kosher salt, and black pepper. Shake or whisk until emulsified.

Just before serving, pour about half of the vinaigrette over the salad and toss gently to coat, adding more only if needed. Top with crumbled feta or shaved Parmesan.

Carve the rested chicken by removing the legs and thighs, then the wings, then slicing the breast meat. Serve with generous spoonfuls of mashed potatoes, portions of roasted green beans, and the dressed salad. Spoon some pan juices from the roasting pan over the chicken and potatoes if desired.