Slow Roasted Pepper Chicken

    11 hours 10 minutes

    Perfect for a Christmas lunch or just a rainy day weekend, these chickens are marinated in paprika, thyme and three kinds of pepper then slow roasted.

    3736 people made this

    Serves: 8 

    • 1 tablespoon salt
    • 2 teaspoons paprika
    • 1 teaspoon dried thyme
    • 1 teaspoon white pepper
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon black pepper
    • 2 onions, quartered
    • 2 whole chickens

    Preparation:10min  ›  Cook:5hours  ›  Extra time:6hours marinating  ›  Ready in:11hours10min 

    1. In a small bowl, mix together the spices.
    2. Rinse chicken cavities, and pat dry with kitchen paper. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken.
    3. Place chickens in a resealable plastic bag or double wrap with plastic film. Refrigerate overnight, or at least 4 to 6 hours.
    4. Preheat oven to 120 degrees C.
    5. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 85 degrees C. Let the chickens stand for 10 minutes before carving.

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    Reviews in English (3447)


    Used different ingredients. Made this last night for 2nd time with some minor changes, and it was SO good - hubby said it was possibly the best chicken I ever made and as good, if not even better than the store rotisserie chickens (which, in our opinion, are extremely yummy). The only things I did differently were I used a large 3 kilo+ chook instead of the 2 smaller ones. For the spices, I eliminated white pepper (who has that?) and cut the cayenne and paprika in half, and increased the garlic powder to a full teaspoon. Even doing that there is still plenty of kick in the spice mix. Like another reviewer I added a couple Tbsps. of minced garlic to the onions in the cavity. The biggest change? Last time I just seasoned and stuck in oven. This time, I wrapped in double plastic wrap (with the onions/garlic in place in the cavity) & ended up marinating for over 24 hours in the fridge - purely by accident, but it made all the difference!! Slow-roasting at 120C (I did go up to 140 for about 45 min. in middle of cooking to ensure it would be done in time for dinner) cooked the bird perfectly in exactly 4 hours - will be perfectly cooked but not dried out. Made gravy with the drippings, but the white meat was so moist it didn't even need it. I will never make a roast chicken any other way!! P.S. when the chicken is done, drizzle some pan drippings over it, the chicken will suddenly glisten and look picture perfect for the table.  -  29 Sep 2008


    Made it more kid friendly. My kids simply LOVE this chicken recipe (7 year old & teenagers)! Chicken always comes out so tender & flavourful. They especially love the gravy this makes: I add a can of chicken stock mixed with a tablespoon cornflour to the pan juices, and let boil till thicken. And here's another tip for those days where I can't find 5 hours to spare to roast a chicken: I take 5 or 6 chicken breasts with bone, I skip the onions & skip the overnight marinating step. Instead, toss seasonings & chicken in a large oven roasting bag, shake till chicken are all evenly coated. Bake in 350 oven for 1-1/2 hours. MOST REQUESTED CHICKEN in my household! I highly recommend this recipe!!  -  29 Sep 2008


    Made this for lunch today. Changed round the herbs to what I had (paprika and salad herbs) but OMG it was good. Only complaint was the skin tasted not so good (shouldn't be eating it anyway should i!?). I'm currently using the carcass to make stock.  -  06 Mar 2010