Slow-Roasted Chicken

Recipe Rating:
 1 Rating
Serves: 4-6
Cook Time:


1 tsp paprika, sweet mild
1 tsp lowery's seasoned black pepper
1 tsp kosher salt
1 tsp garlic powder with parsley
1 tsp parsley flakes
1 tsp thyme, dried
3 Tbsp olive oil, extra virgin
1 large onion, peeled and quartered
3 celery ribs, quartered
4 lb whole chicken

The Cook

Marsha Gardner Recipe
Cooked to Perfection
Florala, AL (pop. 1,980)
Member Since Aug 2012
Marsha's notes for this recipe:
A great meal to put into the oven and forget about it. The long, slow, low temperature roast makes the chicken not only juicy and tender, but your house will smell wonderful.

I often put this chicken in the oven before we go to Sunday School and by the time we are home from Church all I have to do is get my sides ready.
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Preheat an oven to 250-degrees.
Combine the paprika, black pepper, salt, garlic powder, parsley, and thyme in a small bowl with olive oil. Mix well
Rub the chicken in side and out with the spice mixture, and set into the roasting pan. Place the celery and quartered onions into the cavity of the chicken.
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. 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.
If I have the time or think about it, I marinate the chicken in the spice mixture mixed with olive oil overnight in the refrigerator.
I have also substituted lemon juice for the olive oil and added a cut lemon to the cavity of the chicken before roasting that is a tasty and lower fat way to prepare this chicken.

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user Cin Straw's Kitchen NanatomyGrandsismyPassion - Sep 3, 2012
oh're making me H_U_N_G_R_Y
user Marsha Gardner mrdick1950 - Sep 3, 2012
Can't you just smell the chicken and the thyme roasting away in your oven right now!

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