Description
Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken. It’s juicy and moist; simple goodness.
Ingredients
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon garlic salt
- 1 teaspoon dried parsley
- 1 teaspoon dried marjoram
- 1 cup red wine
- 4 stalks celery, cut in half
- 1 onion, quartered
- 1 (4 pound) whole chicken
Instructions
- Preheat the oven to 250 degrees F (120 degrees C). Pour red wine into a roasting pan with a lid; set aside.
- Combine paprika
- black pepper
- garlic salt
- parsley
- and marjoram in a small bowl. Rub chicken all over with spice mixture. Place celery and onion into the cavity of chicken; place chicken into the prepared roasting pan.
- Cover and bake chicken in the preheated oven until no longer pink at the bone and juices run clear
- 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh
- near the bone
- should read 165 degrees F (74 degrees C).
- Remove chicken from the roasting pan
- cover with a doubled sheet of aluminum foil
- and allow to rest in a warm area for 10 minutes before serving.
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Servings: 4