Roast Chicken with Crispy Potatoes and Salsa Verde

Name: Roast Chicken with Crispy Potatoes and Salsa Verde
Ingredients: 1 3½–4 lb. whole chicken, patted dry; ¾ cup plus 3 Tbsp. extra-virgin olive oil, divided; Kosher salt, freshly ground black pepper; 1 lemon, halved; ½ cup flat-leaf parsley leaves with tender stems, roughly chopped; ¼ cup cilantro leaves with tender stems, roughly chopped; ¼ cup sliced chives; 2 Tbsp. mint leaves, roughly chopped; ¼ cup white wine vinegar; 1 small shallot, roughly chopped; 1 jalapeño, seeded and roughly chopped; 1 garlic clove, smashed; 1½ lb. small potatoes, halved