1 (3 lb) chicken (organic)
1 lemon, halved
1 garlic clove, smashed
8 sprigs fresh thyme
1 fresh rosemary
1 tbsp extra-virgin olive oil
black pepper
head escarole
1 tbsp tarragon, chopped
1 tbsp parsley, chopped
1 cup balsamic
1/2 cup extra virgin olive oil
1 1/2 tsp fresh red chilies, very finely chopped
1 tbsp kosher salt

To roast the chicken, preheat the oven to 350°F. Set a wire rack on a rimmed baking sheet. Wash the chicken and blot dry with paper towels. Stuff with the lemon, garlic, thyme, rosemary, and basil. Truss the chicken by tying together the legs and securing the wings against the body with kitchen twine. Use a sharp knife to score each leg and thigh with 3 long cuts, each a half-inch deep, to ensure that the dark meat is cooked through before the breast dries out. Rub 1 tbsp oil all over the chicken and set it on the rack.

Roast for 25 minutes, then rotate the pan and roast for 20 minutes longer. Raise the oven temperature to 375°F and roast for 5 minutes longer. Remove from the oven and let rest for 15 minutes. While the chicken is resting, cut the escarole into about 1-inch pieces, wash well and spin dry. Make the vinaigrette.

Heat the oven to broil. Arrange the oven rack 6 inches from the heat source. Cut the chicken into 4 pieces (2 breasts, 2 whole legs). Discard the stuffing, return to the rack, skin side up. Drizzle with a little olive oil, then broil until the skin is crackling and crisp, about 2 minutes.

Mix the escarole with the vinaigrette and place in the middle of a platter. Place the chicken on top of the escarole and pour the pan juices around.