Slow-Roasted Oregano Chicken With Buttered Tomatoes | Backyard Eats

Ingredients

• 1 whole (3.5-4 lb) chicken
• Kosher salt
• Freshly ground black pepper
• 1/4 cup olive oil
• 1.5 Tbsp fennel seeds
• 1 bunch fresh oregano
• 1.5 lb small vine-ripened tomatoes (about 6)
• 2 heads garlic
• 2 Tbsp unsalted butter
• 2 Tbsp red wine vinegar or white wine vinegar
• 6 slices (1-inch-thick) slices of good country bread, such as country loaf or sourdough