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My review
Simple Slow Roast Chicken
230
FrackFamily5 CA—>CT
"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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Ingredients
4 h 20 m servings 652Original recipe yields 4 servings (1 chicken)
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 4051 Ratings
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Most helpful positive review
2/24/2011
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...
Most helpful critical review
12/12/2010
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...
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2/24/2011
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...
5/17/2010
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 ...
5/24/2010
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
1/16/2011
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 ...
12/12/2010
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...
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 ple...
11/7/2010
Unbelievable how this chicken fell off the bone. Very moist and flavorful!
1/14/2012
Absolutely Delicious! The aroma while this is baking is so wonderful. Thank You for sharing such a great recipe Frack Family!
4/30/2014
Delicious, fall-off-the-bone chicken. I had two very large, fresh chicken halves that I used in place of a whole chicken. The wine that I used was a red table wine - a very cheap bottle of Char...