Directions:
- Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
- Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
- Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1266.01 Kcal (5301 kJ) | ||
| Calories from fat | 616.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.46g | 105% | |
|---|---|---|---|
| Cholesterol | 408.15mg | 136% | |
| Sodium | 981.64mg | 41% | |
| Potassium | 2087.32mg | 44% | |
| Total Carbs | 27.97g | 9% | |
| Sugars | 12.18g | 49% | |
| Dietary Fiber | 9.08g | 36% | |
| Protein | 86.06g | 172% | |
| Vitamin C | 29.9mg | 50% | |
| Iron | 5.9mg | 33% | |
| Calcium | 229.5mg | 23% | |
| Amount Per 100 g | |||
| Calories | 118.86 Kcal (498 kJ) | ||
| Calories from fat | 57.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.43g | 105% | |
|---|---|---|---|
| Cholesterol | 38.32mg | 136% | |
| Sodium | 92.16mg | 41% | |
| Potassium | 195.97mg | 44% | |
| Total Carbs | 2.63g | 9% | |
| Sugars | 1.14g | 49% | |
| Dietary Fiber | 0.85g | 36% | |
| Protein | 8.08g | 172% | |
| Vitamin C | 2.8mg | 50% | |
| Iron | 0.5mg | 33% | |
| Calcium | 21.5mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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