Slow Roasted Chicken

1  teaspoon		paprika
1  teaspoon		black pepper
1  teaspoon		garlic powder
1  teaspoon		celery salt
1  teaspoon		dried parsley
1  teaspoon		marjoram
1  teaspoon		onion powder
1  cup		dry sherry
1		whole chicken

Tip: For nutritional information on all the ingredients in Slow Roasted Chicken just click on each ingredient name. Then adjust the serving size for any Slow Roasted Chicken ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat an oven to 250 degrees F (120 degrees C). seasonings in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
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.