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Chef Dan’s Whole Roasted Chicken With Escarole And Spicy Vinaigrette

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1 (3-lb) chicken, preferably organic

1 lemon, halved, plus wedges for serving

1 garlic clove, smashed

8 sprigs fresh thyme

1 sprig fresh rosemary

1 tbsp extra-virgin olive oil

Freshly ground black pepper

1 head escarole, outer leaves removed

1 tbsp tarragon, chopped

1 tbsp parsley, chopped

1 cup balsamic or white balsamic with a pinch of sugar

1/2 cup extra virgin olive oil

1 1/2 tsp fresh red chilies, very finely chopped

1 tbsp kosher salt

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