Total Time
Prep 24 hrs
Cook 4 hrs

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.

Ingredients Nutrition


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


Most Helpful

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.

Pollie10 September 14, 2011

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.

laby July 11, 2009

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!

donnacooks! January 27, 2008

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