Slow Roasted Chicken

• 1 whole roasting chicken 4-5 lb.
• 6 cloves garlic
• 2 teaspoons salt
• black pepper
• 1 tablespoon butter softened
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 onion
• 1 handful fresh parsley
• 3 sprigs fresh thyme
• 1/2 lemon

1. Preheat the oven to 300u0b0F.
2. Line a roasting pan with aluminum foil, and position a roasting rack in the pan.
3. Remove and discard the giblets from the cavity of the chicken.
4. Crush the garlic cloves with the side of a knife and discard the papery skins.
5. Take one garlic clove and rub it firmly over the entire surface of the chicken. Place all the crushed garlic cloves in the cavity of the chicken.
6. Liberally season the chicken inside and out with the salt and some black pepper, to taste.
7. Stir the softened butter and olive oil together in a small bowl until mostly combined. With clean hands, rub the butter and olive oil all over the surface of the chicken and under the breast skin.
8. Sprinkle the paprika and garlic powder then place the chicken on the roasting rack breast side up.
9. Tie the legs together with kitchen twine, and tuck the wing tips beneath the body of the chicken.
10. Separate the onion into two parts and place into the cavity of the chicken, along with the parsley, thyme and lemon half.
11. Roast the chicken for 2 3/4-3 hours on the middle rack of the oven until the thickest part of the chicken breast reaches an internal temperature of 160u0b0F.
12. Check to see that chicken is done. Remove from oven or add time as needed.
13. Allow chicken to rest for 10 minutes before serving. Leftovers may be refrigerated for 3-4 days or frozen for up to 2 months.

garlic, salt, black pepper, butter, olive oil, paprika, garlic, onion, handful fresh parsley, thyme, lemon

Taken from www.yummly.com/recipe/Slow-Roasted-Chicken-2376895 (may not work)