Roasted Chicken and Potatoes with Salsa Verde Recipe - Los Angeles Times

Ingredients

• 1 lemon
• 1 pound baby Dutch potatoes, each cut in half
• 1 1/4 cups everyday olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/2 cup lightly packed flat-leaf parsley leaves
• 2 tablespoons drained capers, rinsed
• 3 scallions, trimmed and thinly sliced
• 2 oil-packed anchovy fillets
• 1 teaspoon crushed red chile flakes