Simple Slow Roast Chicken

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

Step 2
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.

Step 3
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).

Step 4
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.