4 cloves garlic, smashed and chopped
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
1/2 cup chopped fresh flat-leaf parsley
6 sprigs fresh thyme, leaves only
1 (4 to 4 1/2 pound) chicken, cut in 1/2
4 portobello mushrooms, brushed clean and stems removed
2 small heads radicchio, halved
Watercress, to serve
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