Slow-Roast Chicken & Buttered Tomatoes by Alison Roman
This recipe is found in Alison Roman's - Nothing Fancy - on page 189. I chose to use a 1.8kg chicken, 800g truss tomatoes, and white wine vinegar to finish the tomatoes after roasting. It will pay off if you find the time to season the chicken with salt and pepper a few hours ahead of cooking. Ground the fennel seeds with a pestle & mortar or chop finely. This recipe is super easy to prep. Leave it in the oven and walk away for 3 hours and enjoy the aroma it brings.
Side Notes
Cost of non-staples: $20
Serves: 4
Ingredients
1.5 - 2.0 kg chicken (unseasoned or marinated)
kosher salt
black pepper
60 ml olive oil
1 1/2 tbsp fennel seeds
750 g tomatoes (truss or on the vine)
2 garlic bulbs
1 bunch oregano
2 tbsp butter (unsalted)
2 tbsp red or white wine vinegar
good quality bread such as sourdough or pane di casa for croutons
My Pantry Staples
kosher salt
pepper
olive oil
fennel seeds
garlic
butter
red & white wine vinegar
The Method
Preheat oven to 160°C - convection or low fan setting. In a large roasting tray place the chicken (pat skin dry) and season with salt and pepper. Leave in the fridge for as long as you can, I left mine for 2-3 hours. Drizzle with olive oil and the ground fennel seeds.
Cut the tomatoes in half, length ways. Add to the roasting pan with the halved garlic bulbs, half the bunch of oregano, and the butter. Put the rest of the oregano inside the chicken cavity.
Put the tray in the center of the oven and roast for 2 1/2 - 3 hours undisturbed.
Drizzle the tomatoes with the vinegar and leave to rest for minimum 10 minutes.
Meanwhile, make the croutons by toasting the bread slices on a griddle pan or fry pan in olive oil or a little butter until crisp and lightly toasted. They will hold their shape but still soak up the chicken and tomato juices. Make a light green salad to serve on the side.
To serve: slice or shred the chicken and place on top of the croutons, tomatoes on the side, and drizzle the juices over everything.
