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    You are in: Home / Recipes / Slow Roasted Whole Chicken Recipe
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    Slow Roasted Whole Chicken

    Total Time:

    Prep Time:

    Cook Time:

    28 hrs

    24 hrs

    4 hrs

    Kittencalskitchen's Note:

    Overnight marinading and slow-roasting is the secret to this flavorful tender chicken! Plan ahead the chicken needs to marinade a minimum of 8 hours or 24 hours. If you are not a garlic-lover then omit the fresh garlic in the cavity of the chicken. This recipe can also be done using a larger roasting chicken although cooking time will need to be increased, or make a couple of chickens, you will have two make two separate spice mixtures in two small bowls for two chickens.

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    Units: US | Metric


    1. 1
      In a small bowl mix together salt, paprika, onion powder, thyme, black pepper and garlic powder.
    2. 2
      Rinse the chicken and inside cavity under cold water, then pat dry using paper towel.
    3. 3
      Rub the chicken all over with oil.
    4. 4
      Rub the inside cavity with minced garlic, then season with white salt (or you may use the spice mixture for the cavity).
    5. 5
      Rub the outside of the chicken all over with the spice mixture.
    6. 6
      Place in a glass dish cover with plastic wrap then refrigerate for up to 8-24 hours.
    7. 7
      Set oven to 275°F.
    8. 8
      Place the chicken in a greased roasting pan, then place the onion quarters inside the cavity.
    9. 9
      Bake uncovered for about 4-1/2 hours or until very tender.
    10. 10
      Tent the cooked chicken with foil and let rest 15 minutes before carving.

    Ratings & Reviews:

    • on September 14, 2011


      This was just okay. Actually it was pretty dried out. I should have followed my instincts about that. I've always cooked my chickens at a high heat for a much shorter time to lock in the juices. The house smelled nice though.

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    • on July 11, 2009


      I didn't let it sit with the spices for long enough so it wasn't as flavorful as it could have been. It was extremely tender, the whole thing fell apart when I removed it from the pan. Nice roast chicken but I think I like them better on a rotisserie or on the grill.

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    • on January 27, 2008


      I made this for Sunday dinner and couldn't believe how easy it was to make! I only marinated it for 8 hours but will marinade it for 24 hours next time. The chicken was absolutely delicious and had enough pan drippings (plus 1 cup of chicken stock) to make gravy. I put fingerling potatoes in a separate dish tossed with fresh rosemary and olive oil the last hour of baking. I also put in a pan of cubed butternut squash sprinkled with about 2 teaspoons of brown sugar and dotted it with 1 Tbls. of butter at the same time. Thank you Kittencal for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Slow Roasted Whole Chicken

    Serving Size: 1 (203 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 636.8
    Calories from Fat 428
    Total Fat 47.5 g
    Saturated Fat 12.5 g
    Cholesterol 187.1 mg
    Sodium 467.8 mg
    Total Carbohydrate 5.2 g
    Dietary Fiber 1.0 g
    Sugars 1.7 g
    Protein 44.7 g

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