Slow Roasted Whole Chicken

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

Questions & Replies

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  1. Pollie F.
    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.
  2. laby4474
    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.
  3. donnacooks
    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!
  4. Little Bee
    This turned out really good and the house smelled wonderful! A great recipe for roast Chicken.



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