Slow Roasted Oregano Chicken (or Tofu) with Buttered Tomatoes

Another amazing meal from Alison Roman's Nothing Fancy. It has been adapted a bit to accommodate, among other things, a tofu version. The original recipe is here. Note for me: do not use the oven that has convection; even when it is on "Bake" it dries out the tomatoes. I served it with rice. And this picture is from the next day - forgot to get one the night I made it.

CHICKEN
1 (3 1/2- 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 marjoram or oregano (loved the marjoram here)
1 ½ pounds small vine-ripened tomatoes (about 6), halved lengthwise

3/4 yellow onion, sliced
2+ heads of garlic, halved crosswise (it's fine to leave the skin on)
2 tablespoons unsalted butter, cut into pieces

1 tbsp oregano
2 tablespoons red wine vinegar or white wine vinegar

TOFU

1 package tofu

Kosher salt and freshly ground black pepper
2 tbsp olive oil
2 tsp fennel seeds, crushed in a mortar and pestle or spice mill, or chopped with a knife
1/2 bunch fresh marjoram or oregano (loved the marjoram here)

3 small vine-ripened tomatoes (about 6), halved lengthwise

1/4 yellow onion, sliced
1 heads of garlic, halved crosswise (it's fine to leave the skin on)

1-2 tsp oregano
1 tablespoons unsalted vegan butter, cut into pieces
1 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)

PREPARATION

1. Heat the oven to 325 degrees. Season the chicken with salt and pepper. (If you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle with the fennel seeds.
2. Stuff the cavity with half the marjoram or oregano and place in a large baking dish. Scatter the tomatoes, garlic, butter and remaining oregano around the chicken. Roast until the chicken is golden brown and completely cooked through, and the tomatoes are nice and jammy, 2 1/2 to 3 hours. 
3. Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.
4. Place toast, if using, on serving platter and spoon the jammy tomatoes over or around the toast. Carve the chicken and place on top of the toast to catch the juices.

Tip: The chicken can be roasted a few hours ahead; it’s very good at room temperature.