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Spatchcock the chicken by removing the backbone and flattening it
Prepare the anchovy marinade by combining 5 anchovy fillets, zest of 2 lemons, juice of 1 lemon, 4 cloves garlic, 1 tbsp Dijon mustard, 1 tsp chilli flakes, rosemary and thyme, black pepper, and olive oil into a paste
Rub the marinade all over the spatchcocked chicken
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
Arrange 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