As usual I could not follow the recipe. I spatchcoked the chicken. I had my spinach pie baking at 375 already. So, i cooked the chicken at 375 for the first 45 minutes. I turned it down to 325 for an hour then broiled it on low for 10 minutes. I so did not want to waste that roasted garlic so I took 1/2 of a head out and used that in the chickpeas instead of the smashed garlic cloves. I also took the tomatoes out and mashed them into the chickpea pan and squeezed in a little lemon juice. This is without a doubt one of the most delicious meals that I have made in a long time. This is the tenderest chicken that I have ever roasted.https://cooking.nytimes.com/recipes/1020519-slow-roasted-oregano-chicken-with-buttered-tomatoes
Frizzled Chickpeas and Onions with Feta and Oregano-Alison Roman
Serves 4 to 6
½ cup olive oil
1 large red or yellow onion, thinly sliced
Kosher salt and freshly ground black pepper
2 (15-ounce) cans chickpeas, drained and rinsed
4 garlic cloves, smashed
Pinch of crushed red pepper flakes
4 sprigs fresh marjoram or oregano, plus more leaves for garnish
2 ounces Greek, Bulgarian, or French feta, very thinly sliced or crumbled
Heat the olive oil in a large skillet over medium-high heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until the onion has softened, and is just starting to brown, 5 to 8 minutes.
Add the chickpeas, garlic, red pepper flakes, and half the marjoram leaves. Season with salt and pepper and toss to coat in the oily business. Continue to cook, shaking the skillet occasionally to make sure nothing is sticking and that the chickpeas are getting equal attention from the oil and heat, until the chickpeas are golden brown and appear fried around the edges and the onion is a deep golden brown and looks somewhere between fried and caramelized, a term we now call “frizzled.”
Taste a chickpea or two and make sure it’s plenty seasoned, adding salt, pepper, and/or a pinch of red pepper flakes, if you like things on the spicier side.
Remove from the heat and transfer to a large serving bowl. Top with the feta and remaining marjoram.