Slow Roasted Whole Chicken

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Overnight marinading and slow-roasting is the secret to this flavorful tender chicken! plan ahead the chicken needs to marinade a minimum of 8 hours or 24 hours. If you are not a garlic-lover then omit the fresh garlic in the cavity of the chicken. This recipe can also be done using a larger roasting chicken although cooking time will need to be increased, or make a couple of chickens, you will have two make two separate spice mixtures in two small bowls for two chickens.

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Steps

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In a small bowl mix together salt , paprika , onion powder , thyme , black pepper and garlic powder.

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Rinse the chicken and inside cavity under cold water , then pat dry using paper towel.

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Rub the chicken all over with oil.

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Rub the inside cavity with minced garlic , then season with white salt.

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Rub the outside of the chicken all over with the spice mixture.

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Place in a glass dish cover with plastic wrap then refrigerate for up to 8-24 hours.

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Set oven to 275f.

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Place the chicken in a greased roasting pan , then place the onion quarters inside the cavity.

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Bake uncovered for about 4-1 / 2 hours or until very tender.

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Tent the cooked chicken with foil and let rest 15 minutes before carving.

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Ingredients

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salt, paprika, onion powder, dried thyme, black pepper, garlic powder, garlic, whole chickens, oil, onion