Crispy Chicken Thighs With Spring Vegetables

Ingredients

• 8 small bone-in, skin-on chicken thighs (about 3 pounds)
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 pound asparagus, trimmed
• 1 pound baby new potatoes, halved if larger than ½"
• 1 bunch radishes (about ½ pound), halved
• 2 tablespoons plus 2 teaspoons vegetable oil, divided
• 3 garlic cloves, finely chopped
• 1 tablespoon anchovy paste, or 6 fillets, finely chopped
• ½ cup (1 stick) cold butter, cut into 1-tablespoon pieces, divided
• ½ cup dry white wine
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped parsley, plus more for serving

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