Ingredients

1/2 pound carrots, cut into 1-inch pieces on the bias

1 medium red onion, thickly sliced

2 teaspoon olive oil, plus 1 tablespoon for the chicken

Flaky sea salt, to taste, plus 2 teaspoons for the chicken

Freshly ground black pepper

1(3- to 3 1/2-pound) whole chicken

1lemon, halved, divided

1/2garlic clove, finely grated

2 teaspoon malt vinegar (or any of your choice)

Pinch of red pepper flakes

Pinch of sugar

4 ounce sourdough bread, crusts removed and torn into bite-size pieces

1 bunch fresh Italian parsley, roughly chopped

Directions

Step 1

Preheat oven to 425°F.

Step 2

In a quarter sheet pan (the best vessel for crisping up a roast chicken), toss together the carrots, red onion, 2 teaspoons olive oil, and a little salt and pepper. (Don't go too heavy on the seasoning here, as this is getting dressed in a vinaigrette later.)

Step 3

Perch the chicken on top of the vegetables, rubbing it with the remaining 1 tablespoon olive oil, and seasoning all sides (top, bottom, and inside cavity) with the 2 teaspoons salt and a very generous grinding of black pepper. Stuff the cavity with one of the lemon halves.

Step 4

Roast the chicken for 45 to 55 minutes, or until the thigh meat reaches 165°F. (Another trick is to just multiply the weight of your chicken by 15; in other words, go for about 15 minutes per pound.)

Step 5

Meanwhile, in a medium mixing bowl, whisk together the garlic, anchovy paste, vinegar, red pepper flakes, and the zest and juice of the other lemon half, and season to taste with salt, pepper, and sugar.

Step 6

Once the chicken is done roasting, remove the pan from the oven and carefully, with two forks, set the bird onto a wooden cutting board to rest for 10 minutes at least. Throw the roasted carrots and onions, along with all of the pan juices, into the bowl with the anchovy vinaigrette.

Step 7

Place the bread pieces onto the sheet pan you've just emptied and bake in the oven for 10 to 15 minutes, or until crispy. Throw into the salad bowl, along with the chopped parsley, and toss.

Step 8

Meanwhile, the chicken should have rested just the right amount of time. Carve it and plate a portion for yourself alongside some of the panzanella.