Roast Chicken with Haricots Verts and Onion Compote

I call this sauce “spiced jus,” because it isn’t much more than that, just a bunch of flavors simmered together. (Yes, you have to gather a lot of ingredients, but they’re all common enough.) But this simple combination becomes dazzling in its complexity. I also cook the garlic and onion slowly, until they are tender and sweet, and I love that combination with the crisp roast chicken.