Slow-Roasted Oregano Chicken With Buttered Tomatoes - Alison Roman

Name: Slow-Roasted Oregano Chicken With Buttered Tomatoes - Alison Roman
Ingredients: 1 (3 1/2- to 4-pound) whole chicken; Kosher salt; 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-thick) slices of good country bread , such as country loaf or sourdough, toasted (optional)

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If you smear a good, high-quality chicken with enough fat, season it with plenty of salt and roast it until the skin is brown, it will always be excellent. But it’s slow-roasting that gives you...

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Ingredients

1 (3 1/2- to 4-pound) whole chicken
Kosher salt
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-thick) slices of good country bread , such as country loaf or sourdough, toasted (optional)