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Simple Slow Roast Chicken
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Prep Time:
10 minutes
Cook Time:
240 minutes
Total Time:
260 minutes
Herb-rubbed chicken baked low and slow in red wine with celery and onion until juicy and tender.
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
Instructions:
  • Preheat the oven to 250°F (120°C) while you elegantly pour red wine into a lidded roasting pan.
  • Mix together paprika, black pepper, garlic salt, parsley, and marjoram in a bowl. Season chicken generously with the spice mixture, ensuring every part is covered. Stuff chicken cavity with celery and onion, then transfer the seasoned chicken into a roasting pan.
  • Bake the chicken in a covered dish in a preheated oven for 4 to 5 hours until fully cooked and the juices run clear. Ensure the internal temperature reaches 165 degrees F (74 degrees C) when checked with an instant-read thermometer in the thickest part of the thigh.
  • Take the chicken out of the roasting pan, wrap it in a double sheet of aluminum foil, and let it rest in a cozy spot for 10 minutes before serving.

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