Crispy Chicken Thighs With Spring Vegetables

Name: 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