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1
Heat the oven to 425 degrees.
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2
Wash the chicken in hot water and dry with paper towels.
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3
Using kitchen shears, cut out the backbone of the chicken and remove any fat.
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4
Then, using a heavy chef's knife, cut out the breastbone.
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5
Season the two halves with sea salt and fresh black pepper.
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6
Dab an earthenware or metal baking dish with 1 tablespoon of olive oil and place the chicken halves inside it, skin side up.
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7
Sprinkle with the remaining tablespoon of olive oil.
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8
Cut the lemon in half and place the halves, cut side down, next to the chicken in the baking dish.
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9
Roast for 35 minutes, basting every 8 minutes.
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10
Rotate the pan during basting to allow for even cooking.
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11
The chicken is done when the juices from the thigh run clear (about 155 degrees).
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12
Meanwhile, make the salsa verde.
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13
Rinse capers in cold water, then drain.
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14
Soak anchovies in cold water for 5 minutes, then pat dry and remove the bones.
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15
Using a mortar and pestle (or a small mixer if you are in a hurry), smash the capers, anchovies and garlic with 2 tablespoons of the olive oil until smooth.
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16
Transfer to a large bowl.
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17
Add all the herbs and remaining olive oil.
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18
(The mixture should be chunky, not oily.)
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19
Season with sea salt.
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20
Serve the chicken topped with the salsa verde, and garnish with the roasted lemon.
