Succulent Roast Chicken

Ingredients

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• 1 cup red wine
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• 1 teaspoon paprika
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• 1 teaspoon ground black pepper
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• 1 teaspoon garlic salt
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• 1 teaspoon dried parsley
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• 1 teaspoon dried marjoram
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• 1 (4 pound) whole chicken
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• 4 stalks celery, halved
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• 1 onion, quartered
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Instructions

1. 1
   Preheat the oven to 250 degrees F (120 degrees C). Pour red wine into a roasting pan with a lid; set aside.
2. 2
   Combine paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Rub chicken all over with spice mixture. Place celery and onion into cavity of chicken. Put chicken into the prepared roasting pan.
3. 3
   Cover chicken and bake in the preheated oven until no longer pink, and juices run clear, 4 to 5 hours. An instant-read thermometer inserted into thickest part of thigh near bone, should read 165 degrees F (74 degrees C).
4. 4
   Remove chicken from the roasting pan, cover with a doubled sheet of foil, and allow to rest in a warm area for 10 minutes before serving.