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!

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 mins

Cook Time 3 hours hrs

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

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