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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
2 (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 māche or mesclun
1/2 cup basil leaves
1/2 cup celery leaves
1/4 cup chervil leaves
Preheat the oven to 400 degrees F.
In a small bowl, mix the mascarpone with the minced parsley, thyme, tarragon, lemon zest and garlic and season the mixture with salt and pepper.
Starting at the neck of one of the chickens, gently loosen the chicken skin, working your hands toward the drumsticks; be sure to leave the skin nearest the cavity opening attached.
Spread half of the mascarpone filling under the skin, working it toward the drumsticks. Season the cavity with salt and pepper Repeat with the other chicken. Put the chickens in a large roasting pan and season them all over with salt and pepper.
Roast for 15 minutes. Lower the oven temperature to 350 degrees F and bake for 45 minutes longer, or until an instant-read thermometer inserted in a thigh registers 170 degrees F. Let the chickens stand for 20 minutes, then carve and transfer to a platter.
Meanwhile, in a bowl, stir the hazelnut oil with the orange juice, chives and shallot and season with salt and pepper
In a large bowl, toss the mache, basil, celery leaves, chervil and the remaining 1/2 cup of parsley leaves with half of the vinaigrette. Mound the salad over the chicken and serve, passing more vinaigrette on the side.
