Slow roasted chicken on platter.

Slow Roasted Chicken

My Slow Roasted Chicken will not disappoint delivering a beautifully colored, juicy, delicious chicken that will be a hit for dinner. See notes for different cooking times. 
Course Main Course
Cuisine American
Keyword Chicken, Roasted Chicken
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes



  • Preheat oven 300 degrees.*
  • Combine kosher salt, garlic, pepper, and paprika into a small bowl.
  • Rinse out cavity and pat dry chicken with paper towels.
  • Transfer the sliced onion on a baking sheet and spread it out to accommodate the size of the bird. The chicken will be resting on the onions to absorb flavor, but you also want to roast/blacken the onions to get unbelievable flavorful crunchy onions.
  • Sprinkle the cavity with a few good pinches of seasoning.
  • Lay the chicken on top of the onions back facing up.
  • Drizzle the chicken and onions with olive oil. Rub the chicken all around back with oil.
  • Sprinkle the chicken with 1/2 of the remaining seasoning.
  • Flip chicken right side up.
  • Drizzle the top of the chicken with more olive oil and rub it in. Get into the crevices.
  • Sprinkle the chicken with remaining seasoning.
  • Place in a preheated 300 degree oven for 3 hours. Temperature should read 165 degrees when inserted on thickest part of thigh without touching bone. The time can be checked after 3 hours.
  • Remove the chicken. Use a spoon to scoop up the juices and drizzle it over the chicken.
  • Rest ten minutes before carving. You probably won't need a knife. It falls off the bone. Serve with the onions. Unbelievable!
  • Enjoy!


*I have tested and roasted a 3 1/2 - 4 1/2 pound chicken using the following temperatures and times:
250 degrees for 5 hours
275 degrees for 4 hours
300 degrees for 3 hours
How much time you choose to roast is up to you. For me, it depends on how much time I have that day. You can't go wrong with slow roasting.