Roast Chicken with Salsa Verde and Roasted Lemons

Name: Roast Chicken with Salsa Verde and Roasted Lemons
Ingredients: 1 whole 4-pound chicken, backbone removed, chicken halved lengthwise; 1 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt; Black pepper; 2 lemons, halved crosswise; 1/4 cup capers, rinsed; 4 anchovy fillets in oil, drained; 3 garlic cloves, crushed; 1/2 cup coarsely chopped arugula; 1/2 cup coarsely chopped parsley; 1/2 cup coarsely chopped basil; 1/2 cup coarsely chopped cilantro; 1/4 cup coarsely chopped tarragon; 1/4 cup coarsely chopped chives; 1/4 cup coarsely chopped sage