Heat the oven to 450°F.

• Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.

On a sheet pan, toss the sweet potato wedges with 1 tablespoon oil and season generously with salt and pepper. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes. Transfer to a plate.
While the potatoes roast, cook the chicken.

• Pat the chicken dry with a paper towel; season generously with salt and pepper.

In a large ovenproof frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is golden brown but the meat is not yet cooked through, 4 to 5 minutes. Turn the chicken and cook for 30 seconds. Transfer the pan to the oven and roast until the chicken is cooked through, 5 to 7 minutes. Remove from the oven and let rest.
While the potatoes and chicken roast, prepare the salsa verde and the salad.

• Finely chop the olives and capers.
• Trim the root ends from the scallions; thinly slice the scallions.
• Zest the lemon.
• Juice the lemon, keeping the zest and juice separate; set aside 1 teaspoon juice for the salad.
• Strip the parsley leaves from the stems; finely chop the leaves.
• Strip the thyme leaves from the stems.
• If using, finely chop the anchovy.

In a medium bowl, stir together the olives, capers, scallions, lemon zest and remaining lemon juice, parsley, thyme, 2 to 3 tablespoons oil, and as much anchovy as you like. Season to taste with salt and pepper.

• Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
• Coarsely chop the almonds.

In a large bowl, combine the arugula, radishes, almonds, 1 teaspoon lemon juice, and 1 to 2 tablespoons oil and toss to coat. Season to taste with salt and pepper.

Transfer the chicken, sweet potato fries, and salad to individual plates. Spoon the salsa verde over the chicken and serve.