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1
Start by butterflying the chicken. On a cutting board with the spine facing up towards you, use kitchen shears to cut the chicken down one side of the spine and down the other. Then, turn the chicken over the press down on the breast, you will hear a crack. The chicken should then lie flat with the legs turned outwards.
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2
Combine the 1/2 bunch of parsley, lemon, anchovy paste, garlic and salt in a food processor into it forms a coarse paste. If it does not look smooth enough add some olive oil. Once the pesto has come together set it aside.
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3
With the neck of the chicken facing away from you, slowly work your fingers under skin without tearing it. You should separate and loosen the skin from the meat working down to the legs. Then, using small handfuls rub the pesto under the skin of the chicken, again pushing it down toward the legs. Continue until all the pesto is on the chicken, you should see patches of green under the skin on all parts of the bird. You can cook the chicken right away or, even better; allow to sit with the pesto overnight.
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4
Thirty minutes before you wish to cook the chicken take it out of the fridge and allow it to come to room temperature. Preheat the oven to 475 degrees. Place the chicken in a roasting dish and into the oven, immediately lowering the temperature to 400 degrees. Roast until the skin is crisp and a thermometer inserted in the thigh reads 185 degrees, about 30 minutes. If the skin does not crisp place it under the broiler. Remove from the oven and let sit covered in foil for 15 minutes then carve.
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5
While the chicken cooks, prepare the relish. Coarsely chop the olives, capers, pistachios, garlic, thyme and parsley; combine in a large bowl with a bit of salt and pepper.
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6
Add the lemon zest, anchovy paste, sherry vinegar and olive oil; mix to combine. Let sit so the flavors can meld.
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7
Once the chicken is cooked and carved serve with the pistachio relish on top, and on the side.
