Preheat your oven to 425°F (220°C). Pat the whole chicken dry with paper towels to help the skin crisp. Place the chicken breast-side up in a roasting pan or large oven-safe skillet.

In a small bowl, mix 2 teaspoons kosher salt, 1 teaspoon black pepper, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons dried Italian seasoning, 4 minced garlic cloves, and 3 tablespoons olive oil or melted butter. Rub this mixture all over the chicken, including under the breast skin if you’re comfortable.

Stuff the chicken cavity with the halved lemon, quartered onion, and optional fresh herb sprigs. Tie the legs loosely with kitchen twine if desired. Roast at 425°F for about 60–75 minutes, or until the thickest part of the thigh reaches 165°F and the skin is deeply golden.

Remove the chicken from the oven and let it rest for 10–15 minutes before carving so the juices redistribute and the meat stays moist.

While the chicken roasts, place peeled, chunked Yukon Gold potatoes in a pot and cover with cold, well-salted water. Bring to a boil, then reduce to a simmer and cook 12–15 minutes, until fork-tender.

In a small saucepan or microwave-safe bowl, gently warm 4 tablespoons butter with 1/2–3/4 cup buttermilk until just warm (not hot).

Drain the cooked potatoes well and return them to the pot. Mash by hand for a rustic texture or use a ricer for extra smooth potatoes. Slowly stir in the warm buttermilk mixture until you reach your desired consistency. Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and optional sour cream. Taste and adjust seasoning.

Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3–4 minutes, until bright green and crisp-tender. Drain and briefly rinse under cold water to stop cooking.

In a large skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Add the blanched green beans, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, tossing, for 3–5 minutes, until heated through and coated. Finish with a squeeze of lemon juice or a pinch of red pepper flakes if desired.

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1/4 cup finely grated Parmesan, 1 tablespoon lemon juice or white wine vinegar, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Thin with 2–3 tablespoons milk, a little at a time, until the dressing is pourable but still coats a spoon. Cover and chill at least 20–30 minutes.

In a large serving bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, sliced red onion, and shredded carrots. Just before serving, drizzle with some of the creamy Parmesan dressing and toss gently. Top with croutons and shaved or shredded Parmesan.

After the chicken is done, reduce the oven temperature to 350°F (175°C). Grease a 9–10-inch oven-safe skillet with butter or nonstick spray.

In a mixing bowl, whisk the melted, slightly cooled butter with brown sugar and granulated sugar until smooth. Whisk in the egg and vanilla extract. Stir in flour, baking soda, and salt just until combined, then fold in the chocolate chips.

Press the dough evenly into the prepared skillet. Bake at 350°F for 18–22 minutes, until the edges are golden and the center is just set. It will continue to cook slightly as it rests. For a gooier center, slightly underbake.

Carve the rested roast chicken and serve with buttermilk mashed potatoes, buttered garlic green beans, and house salad. For dessert, sprinkle the warm skillet cookie with flaky sea salt if using and serve warm, straight from the skillet, with scoops of vanilla ice cream.