How To Make Slow Roast Chicken
Celery and red wine add depth of flavor to this slow roast chicken. This dish is perfect for sharing on weekend family dinners.
Ingredients
- 1 tsp paprika
- 1 tsp ground black pepper
- 1 tsp garlic salt
- 1 tsp dried parsley
- 1 tsp dried marjoram
- 1 cup red wine
- 4 stalks celery, cut in half
- 1 onion, quartered
- 4 lb whole chicken
Instructions
- 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. This will take 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
- Sugar: 2g
- :
- Calcium: 40mg
- Calories: 533kcal
- Carbohydrates: 5g
- Cholesterol: 163mg
- Fat: 33g
- Fiber: 1g
- Iron: 2mg
- Monounsaturated Fat: 14g
- Polyunsaturated Fat: 7g
- Potassium: 549mg
- Protein: 41g
- Saturated Fat: 9g
- Sodium: 741mg
- Trans Fat: 1g
- Vitamin A: 368IU
- Vitamin C: 7mg
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