Slow roast chicken

    4 hours 20 min

    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.

    122 people made this

    Serves: 4 

    • 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

    Prep:20min  ›  Cook:4hr  ›  Ready in:4hr20min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews & ratings
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    Reviews in English (40)


    Delicious! And so simple! I had planned to put this together the night before for my 15 yr old son to pop in the oven at the right time the next day. I forgot, so I called him and he followed the recipe and made it himself! Let me add, the most my son has ever cooked was grilled cheese. I recently decided that I'd never taught him how to cook and should do so soon! I'm a single parent that just didn't take the time to show them. Well, here was my chance, albeit over the phone! When we got to the onion part, he said, "what's an onion?" Oh please, he really didn't know what an onion looked like? Well, he figured it out and I talked him through quartering it, etc. He then asked where he should put it. I said shove it up the same hole that you took the bag of stuff out of. lol. My other two younger kids loved the chicken too and we are going to all start cooking together!  -  24 Feb 2011  (Review from Allrecipes US | Canada)


    Succulent. It deserves 5 stars because of the moisture of the chicken flesh - between the slow cooking and the wine, there was not a dry spot in the chicken, even in the breast. I'd like to try to find a way next time to have the sauce flavors penetrate the chicken more - perhaps I'll inject with a syringe halfway through baking. Note: of course, this is not a "crispy skin" chicken recipe (it's covered when cooking). Probably if you gave it a good 5-10 minutes broil with butter on the skin at the end you could get a crispy skin, although I don't have experience with such a technique. Overall, thanks for the recipe!  -  17 May 2010  (Review from Allrecipes US | Canada)


    I cooked this in my dutch oven at 250 degrees for 5 hours and it literally fell off the bone. Very good and easy to make. Served with mashed tatters, peas, and gravy. Thanks for sharing  -  24 May 2010  (Review from Allrecipes US | Canada)