Heat the oven to 425°F.

• Tear or cut the ciabatta roll into 1-inch pieces.

On a sheet pan, spread the ciabatta pieces in an even layer, drizzle with 1 tablespoon oil, and season with salt. Toast in the oven while it heats until the ciabatta is lightly browned but still slightly soft, 5 to 6 minutes. Transfer to a plate to cool. Do not clean the sheet pan. While the ciabatta toasts, prepare the ricotta filling.

• Zest and juice the lemon, keeping the zest and juice separate. Set aside the juice for the panzanella.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon.
• Strip the rosemary leaves from the stems; coarsely chop the leaves.

In a small bowl, stir together the ricotta, lemon zest, garlic, and rosemary. Season to taste with salt and pepper.

• Pat the chicken dry with a paper towel.

With your fingers, gently loosen the chicken skin from the meat and stuff the ricotta filling between the skin and the meat, spreading it evenly. On the sheet pan used for the ciabatta, place the chicken, skin side up, and season with salt and pepper. Roast until the skin is browned and the meat is cooked through, 15 to 18 minutes, depending on thickness. Remove from the oven and let rest for 5 minutes.
While the chicken roasts and rests, prepare the panzanella.

• Cut the cherry tomatoes in half.
• Peel the shallots and thinly slice crosswise; separate the slices into rings.
• Strip the basil leaves from the stems; coarsely chop the leaves.

In a large bowl, stir together the sherry vinegar, lemon juice, and 2 tablespoons oil. Season to taste with salt and pepper. Add the ciabatta, tomatoes, shallots, and basil and toss until well combined. Let the panzanella stand for at least 5 minutes before serving, so the ciabatta soaks up some of the liquid.

Transfer the chicken and panzanella to individual plates and serve.