"Ode to Zuni" Roast Chicken with Fennel Panzanella

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.