Preheat the oven to 400 degrees F. Place the chicken, bone side down, in a shallow baking dish, sprinkle with pepper and surround with the garlic cloves. Roast for about 1 1/2 hours. After 20 minutes, add 2 cups broth to the chicken and bste. After 45 minutes, add another 1 1/4 cups chicken broth and baster very 15 minutes until the juices run clear when thigh meat is pierced. In another baking dish, arrnge the potatoes and roast for about 45 minutes. When the potatoes are fork-tender, toss immediately with the olive oil and mint. Season generously with salt and pepper. Allow the chicken to rest for 5 to 10 minutes. Defat the pan juices by skimming with a spoon or blotting with paper towels. Keep warm. In a large skillet, heat 1/2 cup of the remaining chicken broth and cook the beans covered, for 4 to 5 minutes. Remove the lid, add the remaining 1/4 cup broth and cook for 3 to 4 minutes longer, continually tossing the beans to prevent burning, until the beans are tender and lightly browned. Divide the chicken, potatoes and beans among 4 plates, garnish with the garlic cloves and drizzle with the pan juices. Serve immediately.