Slow-Roasted Oregano Chicken With Buttered Tomatoes
- Total Time
- About 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1(3½- to 4-pound) whole chicken
- Kosher salt and freshly ground black pepper
- ¼cup olive oil
- 1½tablespoons fennel seeds, crushed in a mortar and pestle or spice mill, or chopped with a knife
- 1bunch fresh oregano
- 1½pounds small vine-ripened tomatoes (about 6), halved lengthwise
- 2heads of garlic, halved crosswise (it's fine to leave the skin on)
- 2tablespoons unsalted butter, cut into pieces
- 2tablespoons 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)
Nutritional analysis per serving (6 servings)
654 calories; 44 grams fat; 12 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 8 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 41 grams protein; 1073 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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, 2½ to 3 hours. Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.
- Step 3
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.
- The chicken can be roasted a few hours ahead; it’s very good at room temperature.
Private Notes
Comments
Always curious as to why people substitute an entirely new recipe for the one printed, rather than trying the recipe actually presented and then commenting. Anyone know? I enjoy hearing from readers who actually cooked the recipe as written and whether it was good or not. Bob, did you try Alison's recipe, or do you just know, with absolute certainty, Blumenthal's is the best? If you had at least tried Alison's maybe a constructive critique was in order based on your actual experience of both.
I am finally happy to see a long roasted chicken! This is the way I've always cooked roasted chicken........long and low.......as did my grandmother. I think it's the only and most delicious way to roast! The tomatoes look to be a lovely addition!
Serve this with the toast underneath--really elevates this dish. Also be wary of three hours in the oven. Best to check your chicken with a thermometer--done when 165 degrees. My chicken (3.9 lbs) was overcooked at 2.75 hours.
Great recipe, and I didn’t even slow cook it. Can’t imagine how much more delicious this would be slow cooked. Cooked the chicken, prepped as the recipe says, at 425 for approximately one hour. Delicious over the bread!!
Watch the timing, much too long!!! And won't be browned so will need to broil.
Made this per recipe aside from running the bird under the broiler for a few min after it was done, wanted to crisp up the skin a bit more, but what I came here to say is that this perfumed my house with a delicious aroma while cooking and then totally lived up to it by being highly tasty! Also, the tomatoes on lightly toasted sour dough were genius.