Slow-Roasted Oregano Chicken with Buttered Tomatoes

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

1 (3 ½- to 4-pound) whole chicken

Kosher salt and freshly ground black pepper

¼ cup olive oil

1 ½ tablespoons fennel seeds, crushed in a mortar and pestle or spice mill, or chopped with a knife

1 bunch fresh oregano

1 ½ pounds small vine-ripened tomatoes (about 6), halved lengthwise

2 heads of garlic, halved crosswise (it's fine to leave the skin on)

2 tablespoons unsalted butter, cut into pieces

2 tablespoons 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)

Directions at alisoneroman.com

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