Roasted Herb Chicken With Morels And Watercress Salad

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4 1/2-pound chicken

3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1/2 cup chopped mixed herbs, such as thyme rosemary oregano and parsley

2 heads of garlic, separated into unpeeled cloves

1 cup dry white wine

1 1/2 ounces dried morel mushrooms, see Note

1 cup boiling water

2 tablespoons unsalted butter

1 tablespoon sherry vinegar

1/2 pound watercress, thick stems discarded

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