Preheat oven to 200oC. Line a shallow roasting pan or baking tray with baking paper. Using a pair of poultry shears or a sharp knife, remove back bone of chicken and flatten. Place into prepared baking pan.
Put almonds, ½ cup parsley leaves and garlic into a food processor and pulse until finely chopped. Transfer to a bowl. Add oil, lemon rind and 2 tablespoon lemon juice. Stir until combined. Press mixture onto skin of chicken. Sprinkle with sea salt flakes and freshly ground black pepper. Place a sheet of foil loosely over chicken. Roast for 35 minutes.
Roughly chop ¼ cup of parsley leaves and set aside. Remove foil and roast chicken for a further 15-20 minutes or until chicken is cooked through when tested in the thickest part with a skewer. If juices run pink, cook for a little longer. Transfer chicken to a chopping board. Stand for 10 minutes. Cut chicken into portions and place onto a serving platter. Sprinkle with chopped parsley and serve with lemon wedges and salad on the side.
To make salad:
Combine lettuce, mint leaves and remaining parsley leaves in a bowl. Transfer to a serving platter. Sprinkle over feta and olives. Drizzle with extra virgin olive oil. Season with salt and freshly ground black pepper.