Slow-Roasted Oregano Chicken With Buttered Tomatoes

A photo of roast chicken from Harry Dona from Pexels

This Slow-Roasted Oregano Chicken with Buttered Tomatoes is a delicious, herb-forward dish perfect for showcasing tomatoes at any stage of the season. Juicy chicken is slowly roasted with fragrant oregano and garlic, resulting in a rich, savory meal where the chicken truly shines. The buttered tomatoes, whether midsummer ripe or end-of-season, soften and caramelize, adding a sweet, tangy accent without overwhelming the dish. The combination of tender chicken, fresh herbs, and lightly cooked tomatoes creates a balanced and flavorful meal.

This meal was suggested by a Backyard Eats employee who said it was a hit at one of their dinner parties!

A photo of roast chicken from Harry Dona from Pexels

Slow-Roasted Oregano Chicken With Buttered Tomatoes

Alison Roman
With just a few ingredients you can make a rich and savory dish for your next dinner party.
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Prep Time 20 minutes
Cook Time 3 hours
Course Main Course
Servings 6 servings

Ingredients
  

  • 1 whole (3.5-4 lb) chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup olive oil
  • 1.5 Tbsp fennel seeds crushed in a mortar and pestle or spice mill, or chopped with a knife
  • 1 bunch fresh oregano
  • 1.5 lb small vine-ripened tomatoes (about 6) halved lengthwise
  • 2 heads garlic halved crosswise (it's fine to leave the skin on)
  • 2 Tbsp unsalted butter cut into pieces
  • 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 toasted (optional)

Instructions
 

  • Heat the oven to 325 degrees. 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 1/2 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.

Notes

Tip: The chicken can be roasted a few hours ahead; it’s very good at room temperature.
This recipe is originally from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019) and can be found online here
Photo by Hary Dona on Unsplash

Fennel and Carrot Salad

Photo of grated carrots from 건복맘 from Wikimedia Commons

Crafting a fennel and carrot salad is a simple yet highly rewarding culinary journey. This salad showcases the natural sweetness of carrots and the subtle licorice-like notes of fennel, resulting in a crisp and refreshing dish. Beyond its delightful flavor, this salad is packed with vitamins, fiber, and antioxidants, making it a nutritious addition to your meals. Embrace the ease of preparing this salad and savor the wholesome goodness it brings to your table.

 

Photo of grated carrots from 건복맘 from Wikimedia Commons

Fennel & Carrot Salad

Laura from A Food Lover's Kitchen
This salad showcases the natural sweetness of carrots and the subtle licorice-like notes of fennel, resulting in a crisp and refreshing dish.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Servings 2 servings

Ingredients
  

  • 1 fennel bulb (thinly sliced)
  • 2 medium carrots (shaved)
  • 1 red onion (thinly sliced)
  • 2 Tbsp walnuts (chopped and lightly toasted)
  • 1 Tbsp extra-virgin olive oil
  • 1/4 tsp Dijon mustard
  • 1/4 tsp agave syrup or honey
  • Salt and pepper to taste

Instructions
 

  • Add the fennel, carrot, onion, and walnuts to a mixing bowl.
  • In another small bowl, combine the olive oil, vinegar, mustard, agave syrup, and a sprinkle of salt and pepper, and mix well to combine. 
  • Add the vinaigrette to the salad and toss to coat. Serve with a sprinkle of salt and ground black pepper, to taste.

Notes

This recipe is courtesy of Laura from A Food Lover's Kitchen