Slow Roasted Chicken Recipe

Name: Slow Roasted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons Salt; 2 teaspoons Paprika; 1 teaspoon Black Pepper; 1/2 teaspoons Onion Powder; 1/2 teaspoons Thyme; 1/4 teaspoons Cayenne Powder; 1/4 teaspoons Garlic Powder; 1 whole Roasting Chicken, About 4-5 Pounds; 1 whole Onion, Peeled And Quartered; 1 whole Lemon, Quartered; 3 cloves Garlic

Servings: persons

2 teaspoons Salt
2 teaspoons Paprika
1 teaspoon Black Pepper
1/2 teaspoons Onion Powder
1/2 teaspoons Thyme
1/4 teaspoons Cayenne Powder
1/4 teaspoons Garlic Powder
1 whole Roasting Chicken, About 4-5 Pounds
1 whole Onion, Peeled And Quartered
1 whole Lemon, Quartered
3 cloves Garlic

1
Preheat the oven to 250 degrees (F).
2
Mix together all the spices in a small bowl.
3
Rinse and dry the chicken.
4
Rub the chicken with the spice mixture, inside and out.
5
If you have the time, let it marinate in the fridge for 4-6 hours, or overnight.
6
If not, just go ahead and stuff the cavity with the onion, lemon and garlic.
7
Place the chicken in a roasting pan.
8
Insert a thermometer into the deepest part of the chicken.
9
Cook until an internal temperature of 175 degrees.
10
Let rest for 10 minutes to finish cooking and reabsorb juices.
11
Carve and serve.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons Salt, 2 teaspoons Paprika, 1 teaspoon Black Pepper, 1/2 teaspoons Onion Powder, and more.

Yes, Slow Roasted Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Roasted Chicken

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