Slow Roasted Barbecue Rubbed Chicken

• For the rub and dipping sauce
• 2 teaspoons sweet Hungarian paprika
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon granulated garlic
• 2 teaspoons granulated sugar
• 1 teaspoon apple cider vinegar
• 3'4 cup good quality mayo
• For the chicken:
• one 4 to 5 pound whole chicken
• 5 or 6 whole peeled garlic cloves
• The previously made rub
• 2 tablespoons vegetable oil
• 2 tablespoons apple cider vinegar

1. Mix together both paprikas, the cumin, salt, pepper, garlic and sugar. Take one tablespoon of this mixture and stir it into the mayo along with the teaspoon of apple cider vinegar. Refrigerate the mayo mixture until dinnertime. Reserve the rest of the rub for the chicken.
2. Mix the rub with the vegetable oil and vinegar and then rub the chicken inside and out with this mixture. Place the cloves of garlic in the cavity.
3. Place the chicken in a roasting pan, cover and refrigerate for at least 2 hours. Doing this the night before is even better.
4. Place the chicken in a pre heated 250F oven and roast for 5 hours, occasionally basting with the rendered pan juices that will start developing after the first hour. Let the chicken rest for 10 to 15 minutes before carving. Serve with the dipping sauce.

dipping sauce, sweet hungarian paprika, paprika, ground cumin, salt, ground black pepper, garlic, sugar, apple cider vinegar, mayo, chicken, chicken, garlic, rub, vegetable oil, apple cider vinegar

Taken from food52.com/recipes/75075-slow-roasted-barbecue-rubbed-chicken (may not work)