I don’t have 2 1/2 hours to roast a chicken during the week, so I used bone in chicken breast and roasted at 350. The tomatoes put off alot of liquid and I did not want to waste the roasted garlic. The original recipes doesn’t use it. I put the tomatoes, roasted garlic, vinegar and some of the pan juices in a bowl and used the immersion blender to make a puree. It was rich an full of flavor. I don’t really care for farro, so I used a multi grain microwave rice for my salad. https://cooking.nytimes.com/recipes/1020519-slow-roasted-oregano-chicken-with-buttered-tomatoes http://www.finecooking.com/recipe/roasted-broccoli-and-farro-salad-with-feta