Carve roast chicken into six pieces. In a mortar, pound 1 tsp rosemary, 2 cloves garlic and six peppercorns. Stir in two tablespoons olive oil, salt and finely grated lemon peel. Rub it on the chicken pieces, cover, and let sit for half an hour. Heat four tablespoons of olive oil in a large frying pan. Roast chicken pieces until crispy on all sides. Stir three tablespoons of juice of one lemon with two tablespoons of paradeis pulp and one eighth of a liter of white wine, pour on.
Steam for 15 to 20 minutes. Rinse two anchovy fillets, dab dry and chop finely. Halve olives. Stir into the sauce together with two tablespoons of capers and cook for another five minutes. Chop parsley finely. Season the sauce with salt and pepper, sprinkle with parsley.