Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken. It's juicy and moist; simple goodness.

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Recipe Summary

prep:
10 mins
cook:
4 hrs
additional:
10 mins
total:
4 hrs 20 mins
Servings:
4
Yield:
1 chicken
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.

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  • Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.

  • Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.

Nutrition Facts

652 calories; protein 62.3g 125% DV; carbohydrates 9g 3% DV; fat 34.4g 53% DV; cholesterol 194mg 65% DV; sodium 677mg 27% DV. Full Nutrition
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Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/25/2011
Delicious! And so simple! I had planned to put this together the night before for my 15 yr old son to pop in the oven at the right time the next day. I forgot so I called him and he followed the recipe and made it himself! Let me add the most my son has ever cooked was grilled cheese. I recently decided that I'd never taught him how to cook and should do so soon! I'm a single parent that just didn't take the time to show them. Well here was my chance albeit over the phone! When we got to the onion part he said "what's an onion?" Oh please he really didn't know what an onion looked like? Well he figured it out and I talked him through quartering it etc. He then asked where he should put it. I said shove it up the same hole that you took the bag of stuff out of. lol. My other two younger kids loved the chicken too and we are going to all start cooking together! Read More
(147)

Most helpful critical review

Rating: 3 stars
12/14/2010
Too much seasonings. And the chicken must be covered though the recipe doesn't say that for part of the cooking time or else it will not be done. The chicken itself is very moist and flavorful but the parts that are covered in seasonings I could not eat. Read More
(20)
53 Ratings
  • 5 star values: 32
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
02/25/2011
Delicious! And so simple! I had planned to put this together the night before for my 15 yr old son to pop in the oven at the right time the next day. I forgot so I called him and he followed the recipe and made it himself! Let me add the most my son has ever cooked was grilled cheese. I recently decided that I'd never taught him how to cook and should do so soon! I'm a single parent that just didn't take the time to show them. Well here was my chance albeit over the phone! When we got to the onion part he said "what's an onion?" Oh please he really didn't know what an onion looked like? Well he figured it out and I talked him through quartering it etc. He then asked where he should put it. I said shove it up the same hole that you took the bag of stuff out of. lol. My other two younger kids loved the chicken too and we are going to all start cooking together! Read More
(147)
Rating: 5 stars
05/17/2010
Succulent. It deserves 5 stars because of the moisture of the chicken flesh - between the slow cooking and the wine there was not a dry spot in the chicken even in the breast. I'd like to try to find a way next time to have the sauce flavors penetrate the chicken more - perhaps I'll inject with a syringe halfway through baking. Note: of course this is not a "crispy skin" chicken recipe (it's covered when cooking). Probably if you gave it a good 5-10 minutes broil with butter on the skin at the end you could get a crispy skin although I don't have experience with such a technique. Overall thanks for the recipe! Read More
(60)
Rating: 5 stars
05/25/2010
I cooked this in my dutch oven at 250 degrees for 5 hours and it literally fell off the bone. Very good and easy to make. Served with mashed tatters, peas, and gravy. Thanks for sharing Read More
(41)
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Rating: 5 stars
01/18/2011
TENDER MOIST & FLAVORFUL! I followed the recipe exactly but used my unglazed ceramic stoneware to bake it. I baked it for 4 1/2 hours and it fell off the bones. The red wine and seasonings made it very flavorful. Thank you FrackFamily5 for sharing your recipe! We really enjoyed it! Read More
(23)
Rating: 3 stars
12/13/2010
Too much seasonings. And the chicken must be covered though the recipe doesn't say that for part of the cooking time or else it will not be done. The chicken itself is very moist and flavorful but the parts that are covered in seasonings I could not eat. Read More
(20)
Rating: 4 stars
11/14/2011
Great recipe. Not sure how many times I have made this but it never lets me down. I however don't understand all the temperatures of these chicken recipes being 180. 160 degrees is cooked plenty. Read More
(14)
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Rating: 5 stars
11/10/2010
Unbelievable how this chicken fell off the bone. Very moist and flavorful! Read More
(10)
Rating: 5 stars
01/14/2012
Absolutely Delicious! The aroma while this is baking is so wonderful. Thank You for sharing such a great recipe Frack Family! Read More
(9)
Rating: 5 stars
02/23/2014
This chicken was the best roasted chicken I have ever made:) It was so juicy and tender that it was falling off the bone! I suggest using cooking twine to tie up the legs as I did not and it was pretty flat when I took it out. I also stuffed the butter and herb mixture under the skin. This will be my go to recipe from now on:))) Read More
(7)
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