Slow roasted chicken

Slow roasted chicken


3734 people made this

About this recipe: These chickens are rubbed with spices, then slow roasted in the oven for 5 hours. A great recipe for a rainy weekend!

Sue Rogers

Serves: 8 

  • 2 dessertspoons salt
  • 1 dessertspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 2 whole chickens
  • 2 onions, quartered

Prep:10min  ›  Cook:5hr  ›  Ready in:5hr10min 

  1. In a small bowl, mix together spices.
  2. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable plastic bag or double wrap with cling film. Refrigerate overnight, or at least 4 to 6 hours.
  3. Preheat oven to 120 C / Gas mark 1/2.
  4. Place chickens in a roasting tin. Bake uncovered for 5 hours, to a minimum internal temperature of 85 C. Let the chickens stand for 10 minutes before carving.

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Reviews (1)


So easy and tasted great - 17 Jan 2011

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