Slow-Roasted Oregano Chicken with Buttered Tomatoes

Michael Graydon & Nikole Herriott

by Alison Roman in The New York Times 
submitted by Mary Reid 
preparation time: about 3 hours 
serves 4 to 6 
 
1 (3 ½ to 4-pound) whole chicken 
Kosher salt and freshly ground black pepper 
¼ cup olive oil 
1 ½ tablespoons fennel seeds, crushed in a mortar and pestle or spice mill, or chopped with a knife 
1 bunch fresh oregano 
1 ½ pounds small vine-ripened tomatoes (about 6), halved lengthwise 
2 heads of garlic, halved crosswise (it's fine to leave the skin on) 
2 tablespoons unsalted butter, cut into pieces 
2 tablespoons red wine vinegar or white wine vinegar 
4 to 6 (1-inch) slices of good bread, country loaf or sourdough, toasted (optional) 

 

Heat the oven to 325 degrees F. Season the chicken with salt and pepper. (If you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle with the fennel seeds. 

 

Stuff the cavity with half the oregano and place in a large baking dish. Scatter the tomatoes, garlic, butter, and remaining oregano around the chicken. Roast until the chicken is golden brown and completely cooked through, and the tomatoes are nice and jammy, 2 ½ to 3 hours. Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes. 

 

Place toast, if using, on serving platter and spoon the jammy tomatoes over or around the toast. Carve the chicken and place on top of the toast to catch the juices.