Prep the chicken several hours before you plan to cook it by placing it on the rack and rubbing it down with your spice mix (dried oregano, chilli, garlic, onion, and 2 tsp of kosher salt).

Put it in the fridge uncovered for at least 2 hours.

Line a roasting pan with parchment and place a rack inside.

When you’re ready to cook, heat the oven to 450 F.

Put the chicken in uncovered and set a timer for about 30 minutes.

Turn the stove to medium and add the oil or schmaltz in a large heavy bottomed pan (I like to use my Le Creuset braiser).

While the oil is heating, take out a large cutting board and cut up your veggies. I like to mince my garlic very fine, do a small dice on my onion, and slice the mushrooms.

When the oil is glistening and hot, toss in the mushrooms. Cook them for a few minutes until all the water has been drawn out, then add the onions and garlic and cook until the onions are translucent and the garlic is fragrant.

As soon as the veggies are ready, pour in the farfel: add more oil/schmaltz if needed. Mix it up, and allow it to toast for a few minutes before pouring in the stock.

Once all the stock is in the pan add the salt and leave it to simmer, uncovered, until the chicken timer goes off (likely another 20 or so minutes).

Remove the chicken from the oven and turn the oven down to 375 F.

While the oven temperature goes down, lift up the rack with the chicken and turn it horizontal to rest above the pan. Juices will drip into the roasting pan, leave them.

Once the farfel has absorbed most of the liquid in the braiser, transfer it to the roasting pan and level it out.

Place your chicken rack back on top of the farfel, and put the whole thing back in the oven.

Leave the chicken and farfel to roast for another hour, then check on it for doneness.