Preheat the oven to 425°.

Arrange chicken pieces skin side up on a large, rimmed baking sheet. Scatter the smashed garlic cloves among the chicken pieces.

Combine the rosemary, thyme, 1 T olive oil, salt, generous grind or two of pepper and the lemon zest in a small bowl. Mix together and rub all over the chicken, making sure to get some under the skin.

Combine the anchovies, vinegar and 1/4 cup of water in a small bowl. Set aside.

Place the chicken in the oven and roast the chicken, undisturbed, for 40 minutes. Then remove the chicken and distribute the torn bread and lemon halves between the pieces. Make sure to toss the bread in the chicken juices. Drizzle everything with another 2T plus of olive oil and return to the oven for 10 more minutes.

Place the arugula (or whatever green you are using) in a shallow serving bowl.

Remove the chicken from the oven and immediately add the anchovy mixture to the pan. You are using this to deglaze the pan.

Use tongs or your fingers to pluck out the bread pieces and add them to your arugula. Toss with the remaining 1T plus of olive oil and a pinch of salt. Top with the chicken pieces and tent with a piece of foil.

Squeeze the garlic out of their skins onto the sheet pan. Squeeze the juice out of the lemon halves. Using a wooden spoon or spatula, smash the garlic cloves, scrapping up as much of the crusty bits on the bottom of the pan as possible. Pour half the garlic sauce over the chicken. Serve with the remaining sauce on the side and sliced lemon wedges.