"Ode to Zuni" Roast Chicken With Fennel Panzanella
Original Recipe by: SUZANNE GOIN

Ingredients (Serves 4):

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
Gradassi "Fiore d'Autunno" Unfiltered 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


1) 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.

2) 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.

3) 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.

4) 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.

5) 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.

6) 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.

7) 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.