Simple Slow Roast Chicken Recipe

Name: Simple Slow Roast Chicken
Prep time: 10 min
Cook time: 240 min
Total time: 260 min
Ingredients: 1 cup red wine; 1 teaspoon paprika; 1 teaspoon ground black pepper; 1 teaspoon garlic salt; 1 teaspoon dried parsley; 1 teaspoon dried marjoram; 1 (4 pound) whole chicken; 4 stalks celery, cut in half; 1 onion, quartered

Cook Time: 240 minutes

Roast Chicken with Red Wine and Herbs

This flavorful roast chicken recipe, seasoned with a mix of aromatic spices, herbs, and a splash of red wine, is perfect for a cozy meal. Follow these simple steps to make your dinner memorable.

Ingredients

1 cup red wine
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 teaspoon dried parsley
1 teaspoon dried marjoram
1 (4-pound) whole chicken
4 stalks celery, halved
1 onion, quartered

Directions

Step 1: Preheat your oven to 250F (120C). Pour the red wine into a roasting pan with a lid and set it aside.

Step 2: In a small bowl, mix the paprika, black pepper, garlic salt, dried parsley, and dried marjoram. This will create your spice rub.

Step 3: Rub the spice mixture all over the chicken, ensuring it's well coated.

Step 4: Stuff the cavity of the chicken with the halved celery and quartered onion.

Step 5: Place the chicken into the prepared roasting pan, making sure it's snug inside.

Step 6: Cover the chicken with the lid and bake it in the preheated oven for 4 to 5 hours. The chicken should no longer be pink, and the juices should run clear.

Step 7: To check for doneness, insert an instant-read thermometer into the thickest part of the thigh, near the bone. It should read 165F (74C).

Step 8: Remove the chicken from the roasting pan and cover it with a doubled sheet of foil. Let it rest in a warm area for 10 minutes before serving.

Nutrition Facts

Per Serving (1 of 4 servings):

Calories: 652
Total Fat: 34g (44% DV)
Saturated Fat: 10g (48% DV)
Cholesterol: 194mg (65% DV)
Sodium: 677mg (29% DV)
Total Carbohydrates: 9g (3% DV)
Dietary Fiber: 2g (7% DV)
Total Sugars: 4g
Protein: 62g (125% DV)
Vitamin C: 6mg (7% DV)
Calcium: 73mg (6% DV)
Iron: 4mg (23% DV)
Potassium: 829mg (18% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutrient information is not available for all ingredients. Amounts are based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Origin and History

The slow-roast chicken is a comforting classic that has been enjoyed across many cultures for centuries. It has its roots in traditional roasting techniques, where whole birds were often slow-cooked over open flames or in simple ovens. Slow roasting allows the chicken to retain moisture, ensuring tender, juicy meat that falls off the bone. The method itself dates back to the early days of roasting meat, but the addition of herbs, spices, and wine has evolved over time, with regional influences contributing unique flavors. This method was especially common in European kitchens, where it was not uncommon to roast meats for several hours for enhanced flavor and tenderness.

Regional Features

While the concept of roasting a chicken is universal, there are regional variations that make this dish unique. In France, for example, herbs like thyme, rosemary, and garlic are often used to enhance the flavor, while in Spain, saffron or smoked paprika might be added to create a more vibrant taste. In America, especially in the Southern United States, slow-roast chicken is often accompanied by rich sides such as mashed potatoes, cornbread, or collard greens. Additionally, the choice of winered or whitecan vary by region, with red wine more commonly used in French and Italian variations, while lighter whites are often chosen in Mediterranean countries.

How It Differs From Similar Dishes

Slow-roasted chicken is often confused with other types of roasted poultry, but the key difference lies in the cooking process. Unlike traditional roasting, where the chicken is cooked at a higher temperature to create a crispy skin, slow roasting focuses on low, prolonged heat to ensure the meat remains moist and tender. The result is a chicken that is less crispy on the outside but incredibly succulent on the inside. This technique contrasts with methods like rotisserie or deep frying, where the focus is on a golden, crispy exterior rather than tenderness.

Where It Is Commonly Served

This dish is often served as a comforting family meal, especially during Sunday dinners or holiday gatherings. Its ideal for larger gatherings where a whole chicken is shared among family members. Its also a popular dish in home cooking for those looking for a hearty and easy-to-prepare meal. In restaurants, you may find slow-roasted chicken as part of a rustic menu, particularly in fine dining establishments that emphasize slow-cooked, traditional recipes. The combination of herbs and wine makes it a versatile dish, fitting for both casual weeknight dinners and special occasions.

Interesting Facts

Slow-roasting chicken is a popular method for maximizing flavor, as the low heat allows the spices and herbs to infuse the meat for a richer taste.
Many cultures have their own variation of slow-roasted chicken, often incorporating local spices or ingredients to add their unique twist to the dish. For example, in Morocco, slow-roasted chicken is frequently flavored with preserved lemons and olives.
In some European countries, slow-roasting was traditionally done in wood-fired ovens, which imparted a distinct smokey flavor to the meat. This is harder to replicate in modern kitchens, but the concept remains unchanged.
The technique of slow-roasting poultry has seen a revival with the popularity of slow cookers and Dutch ovens, making it easier for home cooks to create tender, flavorful chicken with minimal effort.

Whether youre making it at home or enjoying it at a restaurant, the slow-roast chicken offers a comforting, flavorful experience that highlights the simplicity and richness of traditional cooking methods.

FAQ about Simple Slow Roast Chicken Recipe

Yes, you can use white wine instead of red wine if you prefer. Some users have also substituted wine with chicken broth for a less pronounced wine flavor.

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. To prevent it from drying out, make sure to store it with some of the pan juices.

Yes, you can freeze the cooked chicken. Ensure it's properly wrapped in foil or plastic wrap, then placed in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently in the oven or microwave.

Yes, you can make this recipe with a smaller chicken, but be sure to adjust the cooking time accordingly. A smaller chicken may need less time in the oven, typically around 3 to 4 hours at 250°F (120°C). Always check the internal temperature, which should reach 165°F (74°C).

Yes, if you prefer crispy skin, you can place the chicken under a broiler for a few minutes after it’s done roasting. Be sure to rub the skin with some butter or oil and keep an eye on it to prevent burning.

This chicken pairs well with a variety of side dishes like mashed potatoes, roasted vegetables, wild rice, or a fresh salad. You can also make a chicken and rice soup with leftover chicken and wine broth.

If the chicken turns out dry, it's likely overcooked. Always ensure the internal temperature reaches 165°F (74°C) but no higher. To prevent drying out, you could also cover the chicken with foil during the cooking process and add a bit of liquid (wine, broth) to the pan.

Yes, you can experiment with different herbs. Thyme, rosemary, or even a pinch of sage can work well in place of marjoram or parsley. The herbs can be adjusted to suit your personal taste.

The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, and the juices run clear. You can use a meat thermometer to check the temperature for accuracy.

Yes, this recipe can be adapted for a slow cooker. Cook on low for 6 to 7 hours or until the chicken is tender and easily falls off the bone. Make sure to add the wine and spices to the slow cooker along with the chicken.

Comments

Michelle Adams

04/02/2023 05:28:21 AM

Review Rewritten: The succulent chicken dish definitely deserves a 5-star rating for the perfectly moist chicken flesh resulting from the slow cooking process and the addition of wine. Every bite of the chicken, including the breast, was incredibly juicy and flavorful. I am already thinking of ways to enhance the infusion of the sauce's flavors into the chicken even more, perhaps by using a syringe to inject it halfway through the baking process. It's important to note that this recipe does not result in crispy skin due to being covered while cooking. However, a handy tip could be to broil the chicken for 5-10 minutes with a bit of butter at the end to achieve that crispy skin texture, although I have yet to try this technique myself. Overall, a big thank you for sharing this delicious recipe!

Nicole Williams

01/15/2025 05:20:42 PM

Rewritten review: This recipe is a winner! It's easy, delicious comfort food at its finest. I had a small 2.94-pound chicken, so I cooked it in a 250F oven for 4 hours and 15 minutes, and it turned out perfectly cooked. I stuffed the cavity with celery and onion, and I used white Pinot Grigio instead of red wine, which worked well. I followed the spice measurements for a 4-pound chicken, and it seasoned the smaller bird just right. The chicken came out brown, juicy, and full of flavor. It was so tender that the meat fell off the bones, and it wasn't dry at all. I baked it in a 9 x 12-inch metal pan lined with foil and used a meat rack to prevent it from getting soggy in the wine and drippings. It was incredibly delicious, and I will definitely make this recipe again. My husband wasn't a fan of the wine flavor, so next time, I'll try using chicken broth instead. The spices added a nice taste, and I served the chicken with creamy mashed potatoes, gravy, and peas. This meal was a delightful comfort food feast! I highly recommend trying out this recipe.

Michael Lewis

09/28/2023 10:28:44 PM

I spatchcocked (butterflied) the chicken and it took about 2 hours. I finished it under the broiler to crisp the skin, coated the breast with butter, and put foil over the wing tips to prevent burning. I used white wine instead of red as a substitute.

Jessica Rodriguez

10/25/2022 03:17:10 PM

After reading Shorecook's review, I was convinced to give this recipe a try. And I'm so glad I did! The dish turned out incredibly flavorful and the meat literally fell off the bone. I had to skip the parsley, but I added some thyme instead, which worked out perfectly. Cooking it in my slow cooker on high for 3.5 hours yielded a truly delicious result. It was both easy to prepare and incredibly delicious. The next day, we used the leftovers to make chicken wraps, and they were just as tasty. Thank you, FrackFamily5, for sharing this very yummy recipe.

Katherine Walker

11/04/2023 01:56:23 PM

Excellent recipe! I enhanced it by incorporating 2 tablespoons of oil into the spices to create a paste. I'm baffled by one reviewer's claim that the instructions don't mention covering the dish, as they clearly do. I used a 4.79 lb chicken and it cooked perfectly in 3 hours.

Jason Clark

07/09/2024 08:57:34 AM

Flawless every single time!

Justin Moore

04/20/2024 01:29:47 AM

Absolutely delicious - wouldn't change a thing!

Eric Garcia

09/01/2022 01:31:23 AM

I selected a pinot noir to complement the tray and it provided a beautiful finishing touch.

Alexander Moore

08/13/2024 11:45:32 AM

Fantastic! I decided to enhance the flavor by incorporating half a packet of onion soup mix into the wine, as I had some leftover from the night before. I prepared a delightful chicken dish wrapped in puff pastry one evening, and used the remaining chicken and stock to whip up a delicious soup on another occasion. I am definitely looking forward to making this chicken dish again in the future.

Frank Lee

10/07/2024 08:45:56 AM

Excellent - Just like everyone mentioned, this dish was incredibly tender and flavorful. I decided to include 1 cup of chicken broth to lessen the intensity of the wine flavor, resulting in a subtle hint that complemented the dish perfectly, catering to my family's preference.

Patrick Lewis

02/27/2025 05:58:03 PM

I followed the recipe instructions to the letter. However, most of the spices ended up in the juices rather than on the chicken itself. As a result, the chicken lacked flavor. While the meat was tender, I found that my usual recipe of roasting with lemon juice and Greek Seasoning in the convection mode of my oven for 1 hour produces much better results with less hassle.

Angela Gonzalez

01/01/2024 05:39:38 AM

Here is a revised version of your review: This recipe is wonderfully simple yet results in an amazing taste. The whole family loved it!

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