Ode to Zuni Roast Chicken with Fennel Panzanella

Ingredients

• 1 tbsp. chopped rosemary
• 1 sprig rosemary
• 1 tbsp. chopped sage
• 2 tbsp. thyme leaves
• kosher salt
• 1 Chicken
• ½ lb. country white bread
• 1 c. extra-virgin olive oil
• 3 tbsp. extra-virgin olive oil
• 2 tbsp. duck fat or olive oil
• 2 tbsp. minced shallot
• 2 tbsp. freshly squeezed lemon juice
• 1 Meyer lemon
• ½ c. castelvetrano olives
• 2 tbsp. Chopped flat-leaf parsley
• Freshly ground pepper
• 2 árbol chiles
• 1 bulb fennel
• 1 small red onion
• ¼ c. garlic
• 1 tbsp. white wine vinegar
• ¼ c. low-sodium chicken broth
• 1 head escarole

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