Check out our first Coverdale Farm Recipe – more to come so visit this page again soon!
Slow Roasted Oregano Chicken with Buttered Tomatoes
- 3 ½ to 4-pound whole chicken
- kosher salt and freshly ground pepper
- ¼ cup olive oil
- 1 ½ tablespoon fennel seeds, coarsely crushed in a mortar and pestle, a spice mill, or chopped with a knife. If using ground fennel, use 1 ¾ tablespoon
- 1 bunch fresh oregano or approximately 2 teaspoons dried
- 1 ½ pounds fresh tomatoes or 1 15oz can diced tomatoes
- 1 or 2 heads of garlic, halved across the middle, leave the skins on…..do not worry!
- 2 tablespoons butter
- 2 tablespoons red wine vinegar or white wine vinegar
- Preheat oven to 325 degrees.
- Place the chicken into a large baking dish. Drizzle it with the olive oil. Season it with the salt, pepper, and sprinkle with the crushed fennel seeds. If using ground fennel, mix half in with the salt and pepper and save the rest to mix in with the tomatoes.
- If using a fresh bunch of oregano, stuff half of it into the cavity of the chicken. If using dried, sprinkle 1 teaspoon into the cavity and add the remaining 1 teaspoon to the tomatoes.
- Scatter the tomatoes (fresh or canned), garlic, butter, remaining oregano (fresh or dried), and remaining fennel if using ground around the chicken.
- Roast until the chicken is golden brown, completely cooked through, and the tomatoes are nice and jammy, 2 ½ to 3 hours.
- Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes. Pop the slow roasted garlic cloves from their skins and mix into the jammy tomatoes, discard the skins.
Carve the chicken and serve with rice or a good crusty bread (sourdough is great). A green salad or steamed broccoli with lots of lemon juice, salt and pepper are a nice complement.
Serves 4 to 6
Recipe adapted from Alison Roman’s cookbook Nothing Fancy