- 1 tablespoon chopped rosemary, plus 1 rosemary sprig
- 1 tablespoon chopped sage
- 2 tablespoons thyme leaves
- Kosher salt
- One 4-pound chicken
- 1/2 pound country white bread, torn into 1 1/2-inch pieces (4 cups)
- 1 cup plus 3 tablespoons extra-virgin olive oil
- 2 tablespoons duck fat or olive oil
- 2 tablespoons minced shallot
- 2 tablespoons fresh lemon juice
- 1 Meyer lemon
- 1/2 cup pitted and coarsely chopped Castelvetrano olives (3 ounces)
- 2 tablespoons chopped flat-leaf parsley
- Freshly ground pepper
- 2 árbol chiles, crumbled
- 1 large fennel bulb, cored and cut into 1/2-inch dice
- 1 small red onion, cut into 1/2-inch dice
- 1/4 cup thinly sliced garlic
- 1 tablespoon white wine vinegar
- 1/4 cup low-sodium chicken broth
- 1 small head of escarole, leaves torn
How to make this recipe
- In a small bowl, combine the chopped rosemary and sage with 1 tablespoon of the thyme and 1 1/2 tablespoons of salt. Rub the herb mixture all over the chicken and let stand at room temperature for 2 hours.
- Preheat the oven to 375°. On a baking sheet, toss the bread with 3 tablespoons of the olive oil and spread it out in a single layer. Toast for 12 to 15 minutes, until lightly golden. Transfer to a large bowl and let cool.
- Increase the oven temperature to 450°. Brush most of the herb mixture off the chicken. Set the chicken on a rack set over a baking sheet and rub all over with the duck fat. Roast for about 50 minutes, until golden and an instant-read thermometer inserted in the thickest part of the thigh registers 165°. Let the chicken rest for 15 minutes, then cut into pieces.
- Meanwhile, in a medium bowl, combine the shallot with the lemon juice and a pinch of salt and let stand for 5 minutes. Trim the ends from the Meyer lemon and slice 1/8 inch thick. Stack the slices and cut into 1/8-inch-thick matchsticks, then cut into 1/8-inch dice; you should have 1/4 cup. Add the diced Meyer lemon to the shallot mixture and stir in the chopped olives, flat-leaf parsley and 6 tablespoons of the olive oil. Season the salsa with salt and pepper.
- In a large skillet, heat 1/2 cup of the olive oil. Add the rosemary sprig and crumbled chiles and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the fennel, red onion, garlic, the remaining 1 tablespoon of thyme and 1 teaspoon of salt and cook, stirring occasionally, until the vegetables are softened and lightly golden in spots, about 5 minutes. Stir in the white wine vinegar and cook for 1 minute. Add the chicken broth and bring to a boil. Pour the onion-fennel mixture over the croutons and mix well.
- Heat the remaining 2 tablespoons of olive oil in the skillet. Add the escarole and season with salt and black pepper. Cook over moderate heat, stirring, just until wilted, about 2 minutes.
- Spread half of the panzanella on a large serving platter and top with half of the escarole; repeat with the remaining panzanella and escarole. Arrange the chicken on the salad and spoon the lemon salsa on top.
The croutons can stand at room temperature overnight; the lemon salsa can stand at room temperature for up to 4 hours.
A Sauvignon Blanc or Cabernet Franc from the Napa Valley work well with this delicious dish.