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Spatchcock the chicken by removing the backbone and flattening it
Combine anchovy fillets, lemon zest, lemon juice, garlic cloves, Dijon mustard, chilli flakes, rosemary, thyme, black pepper, and olive oil to create a marinade paste
Rub the marinade all over the spatchcocked chicken and let it marinate
Prepare the vegetable bed by halving or quartering potatoes, halving shallots, cutting carrots or fennel, cutting garlic bulb in half, and placing lemon halves cut side up
Toss vegetables with olive oil, black pepper, salt, and thyme sprigs
Place the marinated chicken on top of the vegetables
Roast in the oven until the chicken is cooked through and skin is crispy
While chicken roasts, prepare salsa verde by combining chopped parsley, diced red chilli, lemon zest, and extra virgin olive oil
Serve the roasted chicken with vegetables and salsa verde on top