Slow Roasted Chicken

Slow Roasted Chicken


3727 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 

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

Prep:10min  ›  Cook:5hr  ›  Extra time:4hr50min  ›  Ready in:10hr 

  1. In a small bowl, mix together the spices.
  2. Rinse chicken cavities, and pat dry with kitchen paper. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken.
  3. Place chickens in a resealable plastic bag or double wrap with plastic film. Refrigerate overnight, or at least 4 to 6 hours.
  4. Preheat oven to 120 C.
  5. Place chickens in a roasting pan. 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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