About this recipe:A wondefully tender and moist chicken. A whole chicken is stuffed with celery and onion, then rubbed with a spice mixture and cooked in a low oven for 4 hours. It's a great roast for Sunday lunch or Christmas dinner.
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 teaspoon dried parsley
1 teaspoon dried marjoram
250ml red wine
4 sticks celery, cut in half
1 onion, quartered
1 (1.8kg) whole chicken
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Method Prep:20min › Cook:4hr › Ready in:4hr20min
Preheat an oven to 120 C / Gas 1/2. Combine the paprika, black pepper, garlic salt, parsley and marjoram in a small bowl. Pour the red wine into a roasting tin with lid; set aside.
Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture and set into the roasting tin.
Cover and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 82 degrees C. Remove the chicken from the tin, cover with a doubled sheet of foil and allow to rest in a warm area for 10 minutes before serving.
Watch our video to see how to make a perfectly roasted chicken every time. Watch now!