Ode to Zuni Roast Chicken with Fennel Panzanella

Ingredients

• 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

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