Slow-Roasted Chicken

Marsha Gardner


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.

★★★★★ 1 vote
5 Hr


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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
celery ribs, quartered
4 lb
whole chicken

How to Make Slow-Roasted Chicken


  • 1Preheat an oven to 250-degrees.
  • 2Combine the paprika, black pepper, salt, garlic powder, parsley, and thyme in a small bowl with olive oil. Mix well
  • 3Rub 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.
  • 4Cover, 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.
  • 5If I have the time or think about it, I marinate the chicken in the spice mixture mixed with olive oil overnight in the refrigerator.
  • 6I 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.

Printable Recipe Card

About Slow-Roasted Chicken

Course/Dish: Chicken, Roasts

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