Simple Slow Roast Chicken

4.3
(55)

Slow-roasted chicken subtly flavored with an herb rub, celery, onion, and a splash of red wine. It's juicy and moist; simple goodness.

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Prep Time:
10 mins
Cook Time:
4 hrs
Additional Time:
10 mins
Total Time:
4 hrs 20 mins
Servings:
4
Yield:
1 whole chicken

Ingredients

  • 1 cup red wine

  • 1 teaspoon paprika

  • 1 teaspoon ground black pepper

  • 1 teaspoon garlic salt

  • 1 teaspoon dried parsley

  • 1 teaspoon dried marjoram

  • 1 (4 pound) whole chicken

  • 4 stalks celery, cut in half

  • 1 onion, quartered

Directions

  1. Preheat the oven to 250 degrees F (120 degrees C). Pour red wine into a roasting pan with a lid; set aside.

  2. Combine paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Rub chicken all over with spice mixture. Place celery and onion into the cavity of chicken; place chicken into the prepared roasting pan.

  3. Cover and bake chicken in the preheated oven until no longer pink at the bone and juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

  4. Remove chicken from the roasting pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.

Nutrition Facts (per serving)

652 Calories
34g Fat
9g Carbs
62g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 652
% Daily Value *
Total Fat 34g 44%
Saturated Fat 10g 48%
Cholesterol 194mg 65%
Sodium 677mg 29%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 62g
Vitamin C 6mg 31%
Calcium 73mg 6%
Iron 4mg 23%
Potassium 829mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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