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Preheat over to 425*F. Spray a heavy-rimmed baking sheet with vegetable cooking oil spray (I spread some extra-virgin olive oil in a small roasting pan). Rub the chicken with the oil, salt and pepper. Arrange the chicken pieces not the baking sheet and roast until cooked through and the internal temperature of the chicken reaches 165*F, about 15 minutes.
While chicken is roasting, combine the oil, onion, lemon juice, vinegar, garlic, basil, mint, marjoram, rosemary, anchovy paste, salt and pepper in a food processor. Blend until chunky. (I used the Vitamix on level 2 for one minute.)
Spoon the dressing over the chicken and serve.