Mascarpone-Stuffed Roast Chicken With Spring Herb Salad

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1 cup mascarpone cheese

1/2 cup flat-leaf parsley leaves, plus 1 tablespoon minced parsley

1 tablespoon minced thyme

1 tablespoon minced tarragon

1 teaspoon finely grated lemon zest

1 garlic clove, minced

Salt and freshly ground pepper

Two 3 1/2-pound chickens

1/4 cup plus 2 tablespoons hazelnut oil

1/4 cup fresh orange juice

1 tablespoon snipped chives

1 tablespoon minced shallot

2 cups mâche or mesclun

1/2 cup basil leaves

1/2 cup celery leaves

1/4 cup chervil leaves or flat-leaf parsley leaves

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