Ingredients
4
4 servings
- •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
Instructions
- Preheat the oven to 250 degrees F (120 degrees C). Pour red wine into a roasting pan with a lid; set aside.
- Combine paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Rub chicken all over with spice mixture. Place celery and onion into the cavity of chicken; place chicken into the prepared roasting pan.
- Cover and bake chicken in the preheated oven until no longer pink at the bone and juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the roasting pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.
Nutritional Facts
Per 4 servings
- Calories: 652
- Carbohydrate: 9g
- Fat: 34g
- Fiber: 2g
- Protein: 62g
- Sugar: 4g
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