Simple Slow Roast Chicken

Simple Slow Roast Chicken

17
FrackFamily5 58

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

Ingredients

4 h 20 m {{adjustedServings}} servings 652 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 652 kcal
  • 33%
  • Fat:
  • 34.4 g
  • 53%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 62.3 g
  • 125%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 677 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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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Reviews

17
  1. 23 Ratings

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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...

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 ...

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