Mediterranean style slow roasted chicken with buttery tomatoes, olives & oregano
Save this for a Sunday when you want to impress friends and family without having to go to a mountain of effort. Inspired by a classic recipe by one of my favourite chefs, Alison Roman, this chook is cooked a little slower to ensure the tommies are jammy but the skin gets nice and crispy.
Its a wonderful late summer roast recipe where you can use overripe tomatoes and a heap of oregano. I’ve used green olives to add more texture, saltiness and fibre - and you can also use anchovies for more depth of flavour.
It can be prepped and cooked in advance too - doesn’t really need to be served piping hot. A side of lemony, garlicky roasted potatoes is a must - as is a simple green salad of baby cos or little gem lettuce.
INGREDIENTS
1 whole high-welfare chicken (1.5kg approx)
Lots of olive oil for drizzling (at least 1/4 cup)
2 tbsp fennel seeds, crushed with a knife/mortar & pestle
1 tbsp smoked paprika (because its my favourite)
1 tsp ground cumin (optional but encouraged)
Big handful of fresh oregano
2 heads of garlic, halved lengthwise (skin on is ok)
1 cup green olives, pitted, halved and bashed
About 6 medium very ripe** tomatoes quartered, or 12 smaller ones, halved
100g unsalted butter cubed
2 tbsp sherry vinegar or red wine vinegar
Sea salt & freshly ground pepper
METHOD
Preheat oven to about 170degrees. Drizzle about 1 tbsp oil in the bottom of a large roasting tray & place chicken in breast side up. Pop most of the oregano into the cavity.
Cover the chicken in the paprika, cumin, most of the fennel seeds, a good pinch of salt & grind of pepper and then drizzle on some more oil so you can massage these spices into the chicken well with your hands.
Distribute the tomatoes**, garlic, olives, butter & remaining oregano around the chook - then drizzle over the remaining oil, S&P & fennel seeds over all of it and finish the prep with a good rub down to make sure its all evenly seasoned.
Place in the oven for about 2 hours - being sure to check to see how the skin is going and cooking till beautiful and golden brown and the tomatoes saucy and jammy.
Once cooked to your liking - the legs should pull away fairly easily - take out of the oven and pour the vinegar into the saucy sweet tomatoes. Let the chook rest easy for a while (about 10 minutes if eating straight away) before you carve - you can cover loosely in foil if you want to keep it warmer too.
Once ready to eat - take the chook out of the tray and pop on a board to pull apart or carve - however you like to present your bird! You can either plate straight up from the tray or serve from a large shallow bowl - placing the carved chicken back on top and taking to the table as one complete dish.
Be sure to pour those beautiful pan juices all over the chicken as this stuff is heaven - it would be sacrilege not to.
Buon appetito 🍋
**If the tomatoes you’re using aren’t super ripe or sweet/a little sour - be sure to add in about 1 tsp of raw sugar (or to taste) to bring out the sweetness.
