Preheat the oven to 200°C/400°F/Gas mark 6.
Brush the chicken with 1tbsp of the olive oil, then place 1 lemon and the onion in the cavity of the chicken. Rub seasoning all over the chicken and cook for 1 hour, or until the juices run clear when a knife is inserted into the thigh.
Place the herbs, juice of the remaining lemon, capers, anchovies and remaining olive oil into a food processor and blitz until you have a smooth thick green emulsion.
Serve the salsa verde with the roast chicken.
NOTE: Salsa verde is traditionally eaten with lamb, but works really well with chicken. Lovely for summer.
Don’t be tempted to add salt until you have tasted its as the anchovies and capers are salty.
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