Step 1

For the chicken and marinade, cut chicken into three pieces for breasts, cut across the lower lobe, then halve the larger part of breast into two cutlets

Step 2

Cut the thighs in half

Step 3

In a large plastic food storage bag or glass bowl, dress chicken with the herbs, zests, garlic, salt, pepper and EVOO let stand 15 minutes

Step 4

Reserve the halved lemon for cooking the meat

Step 5

Preheat a grill or large cast-iron or stainless skillet over medium-high heat

Step 6

Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan For the salad, arrange escarole in large shallow bowl

Step 7

Cut off ends of citrus and trim the peel away in strips from top to bottom, then slice citrus into thin wheels

Step 8

Add to salad with fennel and onion and whisk up ingredients for the dressing

Step 9

Cook chicken until just cooked through and crispy at edges, 6 to 7 minutes, turning occasionally

Step 10

Place chicken on salad

Step 11

Pour dressing over salad

Step 12

Serve with thick slices of charred or broiled bread for mopping