1 teaspoon lemon juice or a few shavings of lemon zest
Fresh parsley, chopped, for garnish (optional)
Instructions
Preheat the oven to 325°F (165°C). Pat the chicken dry with paper towels and season well with salt, pepper, and a pinch of oregano.
Heat olive oil in a large ovenproof skillet over medium-high heat. Place the chicken skin-side down and cook until the skin is crisp and golden, about 4–5 minutes. Flip and sear the other side for 2–3 minutes.
Add the minced garlic and the remaining oregano to the pan. Sizzle for about 1 minute until fragrant, then scatter in the tomatoes around the chicken.
Pour in the chicken broth (or wine) to deglaze, scraping up any browned bits from the bottom. Stir in lemon juice or zest and let the mixture come to a gentle simmer.
Transfer the skillet to the oven and roast for 40–55 minutes, until the chicken registers 165°F (74°C) and the tomatoes are blistered and jammy. The sauce should thicken slightly as it cooks.
Remove from the oven. Whisk in the butter until the sauce gleams and coats the back of a spoon. Spoon some sauce over the chicken, sprinkle with parsley if using, and serve with extra tomatoes on the side.
Notes
There’s something quietly magical about a dish that braises in its own juices, turning simple ingredients into something indulgent. Slow-Roasted Oregano Chicken With Buttered Tomatoes fills the kitchen with a sunshine-y scent of oregano and garlic, while the tomatoes soften into a glossy, jammy sauce. It feels like a hug you can eat—easy enough for weeknights, polished enough for a dinner with friends.
