Oregano Chicken with Roasted Tomatoes


  • 1 ea. whole chicken
  • 2 Tablespoons Kosher salt
  • 2 teaspoons freshly ground black pepper
  • ¼ cup olive oil
  • 1 ½ tablespoons fennel seeds, crushed in a mortar and pestle or 2 teaspoons ground
  • 1 bunch fresh oregano
  • 6 ea. small vine-ripened tomatoes halved lengthwise
  • 2 heads of garlic, halved crosswise
  • 2 Tablespoons unsalted butter, chopped
  • 2 Tablespoons red wine vinegar
  • 1 ea. Vince & Joe's French baguette, sliced and toasted


  1. The day prior to roasting, season the chicken with salt and pepper. Drizzle it with the olive oil and sprinkle with the fennel seeds.
  2. Preheat Oven to 325F.
  3. 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.
  4. Roast until the chicken is golden brown and completely cooked through, internal temperature 165F, about 2 1/2 to 3 hours.
  5. Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.
  6. Place toast, if using, on a serving platter and spoon the jammy tomatoes over or around the toast.
  7. Carve the chicken and place it on top of the toast to catch the juices.