Roast Chicken With Oven-Dried Tomato Vinaigrette

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Three 3-pound chickens, rinsed

Salt and freshly ground pepper

3 lemon halves

6 shallots, peeled

6 garlic cloves, peeled

1 1/2 bunches (1 1/2 ounces) tarragon, plus 1 tablespoon finely chopped tarragon leaves

6 large thyme sprigs

1/4 cup plus 1 tablespoon extra-virgin olive oil

1 1/2 teaspoons herbes de Provence

1 cup water

Oven-Dried Tomatoes

1 tablespoon Dijon mustard

1 tablespoon whole-grain mustard

3 1/2 tablespoons sherry vinegar

1 teaspoon honey

Tabasco sauce

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