Slow roasted

We love roast chicken and when I found a recipe for what was called "sticky chicken", I knew I had a hit!  It's the method of cooking that makes this mouth watering...  Here's my version..

1 3 1/2 to 4 1/2 lb whole chicken
6 - 8 cloves whole peeled garlic
1 lemon
olive oil
Cavenders Greek Seasoning
sweet paprika

Rinse the chicken and pat dry. Fill the cavity with the garlic cloves and 1/2 of the lemon. Place the chicken in a roasting pan ( you can tie the legs and tuck the wings if you like). Rub the bird with olive oil and the juice of the other 1/2 lemon.  Sprinkle liberally with the Cavenders and paprika.  Cover with plastic wrap and refrigerate for an hour or up to 24 hours.
Preheat oven to 250F ( yep ...that's right) and roast for 5 hours (yep...that's right too). Baste it  a few times with the drippings that will start to accrue after about an hour.
After cooking, remove the chicken from the pan and let it rest.  Add 2 cups chicken broth and a few of the roasted cloves of garlic from the cavity. Scrape up the drippings while heating this mixture on top of the stove.  Add a little flour and whisk until thickened to make a wonderful lemony garlicky gravy.