Simple Slow Roast Chicken Recipe -
Simple Slow Roast Chicken Recipe
  • READY IN 4+ hrs

Simple Slow Roast Chicken

Recipe by  

"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 Edit and Save

Original recipe makes 1 chicken Change Servings
  • PREP

    10 mins
  • COOK

    4 hrs

    4 hrs 20 mins


  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 More Reviews

Most Helpful Positive Review
Feb 25, 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 the recipe and made it himself! Let me add, the most my son has ever cooked was grilled cheese. I recently decided that I'd never taught him how to cook and should do so soon! I'm a single parent that just didn't take the time to show them. Well, here was my chance, albeit over the phone! When we got to the onion part, he said, "what's an onion?" Oh please, he really didn't know what an onion looked like? Well, he figured it out and I talked him through quartering it, etc. He then asked where he should put it. I said shove it up the same hole that you took the bag of stuff out of. lol. My other two younger kids loved the chicken too and we are going to all start cooking together!

Most Helpful Critical Review
Dec 13, 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 but the parts that are covered in seasonings I could not eat.


23 Ratings

May 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 to find a way next time to have the sauce flavors penetrate the chicken more - perhaps I'll inject with a syringe halfway through baking. Note: of course, this is not a "crispy skin" chicken recipe (it's covered when cooking). Probably if you gave it a good 5-10 minutes broil with butter on the skin at the end you could get a crispy skin, although I don't have experience with such a technique. Overall, thanks for the recipe!

May 25, 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

Jan 18, 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 made it very flavorful. Thank you FrackFamily5 for sharing your recipe! We really enjoyed it!

Nov 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 plenty.

Nov 10, 2010

Unbelievable how this chicken fell off the bone. Very moist and flavorful!

Jan 14, 2012

Absolutely Delicious! The aroma while this is baking is so wonderful. Thank You for sharing such a great recipe Frack Family!


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  • Calories
  • 652 kcal
  • 33%
  • Carbohydrates
  • 9 g
  • 3%
  • Cholesterol
  • 194 mg
  • 65%
  • Fat
  • 34.4 g
  • 53%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 62.3 g
  • 125%
  • Sodium
  • 677 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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