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1
In a small bowl, combine the chopped rosemary and sage with 1 tablespoon of the thyme and 1 1/2 tablespoons of salt.
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2
Rub the herb mixture all over the chicken and let stand at room temperature for 2 hours.
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3
Preheat the oven to 375.
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4
On a baking sheet, toss the bread with 3 tablespoons of the olive oil and spread it out in a single layer.
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5
Toast for 12 to 15 minutes, until lightly golden.
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6
Transfer to a large bowl and let cool.
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7
Increase the oven temperature to 450.
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8
Brush most of the herb mixture off the chicken.
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9
Set the chicken on a rack set over a baking sheet and rub all over with the duck fat.
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10
Roast for about 50 minutes, until golden and an instant-read thermometer inserted in the thickest part of the thigh registers 165.
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11
Let the chicken rest for 15 minutes, then cut into pieces.
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12
Meanwhile, in a medium bowl, combine the shallot with the lemon juice and a pinch of salt and let stand for 5 minutes.
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13
Trim the ends from the Meyer lemon and slice 1/8 inch thick.
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14
Stack the slices and cut into 1/8-inch-thick matchsticks, then cut into 1/8-inch dice; you should have 1/4 cup.
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15
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.
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16
Season the salsa with salt and pepper.
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17
In a large skillet, heat 1/2 cup of the olive oil.
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18
Add the rosemary sprig and crumbled chiles and cook over moderate heat, stirring, until fragrant, about 1 minute.
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19
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.
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20
Stir in the white wine vinegar and cook for 1 minute.
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21
Add the chicken broth and bring to a boil.
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22
Pour the onion-fennel mixture over the croutons and mix well.
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23
Heat the remaining 2 tablespoons of olive oil in the skillet.
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24
Add the escarole and season with salt and black pepper.
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25
Cook over moderate heat, stirring, just until wilted, about 2 minutes.
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26
Spread half of the panzanella on a large serving platter and top with half of the escarole; repeat with the remaining panzanella and escarole.
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27
Arrange the chicken on the salad and spoon the lemon salsa on top.
