Brick Chicken with Salsa Verde

Name: Brick Chicken with Salsa Verde
Ingredients: 3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil; 2 large garlic cloves, finely chopped; 2 anchovies packed in oil, drained, patted dry and finely chopped; Finely grated zest of 1 lemon; Pinch of red pepper flakes; 1 cup (2 oz./60 g) finely chopped fresh flat-leaf parsley leaves; 1/4 cup (1/4 oz./7 g) finely chopped fresh tarragon leaves; 2 Tbs. finely sliced fresh chives; Kosher salt and freshly ground pepper; 1 whole chicken, about 4 lb. (2 kg), cut into 8 serving pieces; Canola oil