Preparation
1. Preheat oven to 180°C. Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Place the chicken, breast-side up, on a clean work surface. Cut the breast in half along the breast bone. Open the chicken and cut along either side of the backbone and discard. Cut around the legs, between the thigh and the breast pieces.
2. Run your fingers under the skin of the breast and thigh to loosen and create pockets. Arrange the lemon slices, in a single layer, inside the pockets under the skin over the breast and thigh. Place the chicken in a roasting pan. Drizzle over the oil and season with salt and pepper. Bake in oven for 45 minutes or until golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer.
3. Meanwhile, to make the salsa verde, place the parsley, anchovy,garlic, capers and lemon rind in the bowl of a food processor and process until coarsely chopped. With the motor running, gradually add the oil in a thin,steady stream until almost smooth.
4. Divide the couscous among serving plates. Top with chicken and salsa verde. Sprinkle with extra parsley to serve.