Slow Roasted Lemon Chicken

• For the rub mixture:
• 2 tablespoons salt
• 1 tablespoon black pepper
• 2 tablespoons granulated garlic
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1/4 teaspoon dried thyme
• For the chicken:
• 1 4- to 5-pound whole chicken
• 1 lemon, halved
• 2 tablespoons olive oil
• 3 tablespoons rub mixture (see above)
• 1 teaspoon sweet paprika
• 8 garlic cloves (up to 10)
• 2 tablespoons flour (optional)
• 2 cups chicken broth (optional)

1. In a small bowl, combine all of the ingredients for the rub mixture until mixed well. Set aside.
2. Wash and dry the chicken and rub all over with the juice of both lemon halves, reserving one used half.
3. Rub the chicken with the olive oil.
4. Sprinkle the rub mixture and the paprika all over the chicken and pat in a bit.
5. Place the garlic cloves and reserved half lemon inside the chicken cavity. Cover and refrigerate for 1 to 3 hours.
6. Roast the chicken for 5 hours (yep, that's right) at 250u0b0 F (that's right, too). After 1 hour, the chicken will start exuding some juice. Tip the chicken to drain juices from the cavity and baste with a brush. Do this every 45 minutes while the chicken is roasting.
7. After 5 hours, remove the chicken and serve.rnrnOptional: Make a pan sauce in the roasting pan by adding the chicken broth and flour until thickened. Scrape up the fond in the bottom of the pan into the sauce. Sometimes I remove the garlic cloves and mash them into the sauce. Pour the sauce over the chicken to serve. This sauce is purely optional, but is wonderful on the chicken.

salt, black pepper, garlic, basil, oregano, thyme, chicken, chicken, lemon, olive oil, rub mixture, sweet paprika, garlic, flour, chicken broth

Taken from food52.com/recipes/10654-slow-roasted-lemon-chicken (may not work)