Roasted Chicken with Anchovy, Parsley & Lemon

Rub a mixture of anchovy paste, lemon zest, and parsley under the skin of a whole chicken; drizzle with olive oil. Roast at 450 degrees until a thermometer inserted into thickest part of a thigh reads 160 degrees, 40 to 45 minutes. Let the chicken rest for 15 minutes before carving and serving.