Slow Roasted Lemon Chicken

Rub:

• 3 tablespoons Cavender's Greek Seasoning or absent Cavender's, 3 tablespoons of the following mixture which has been blended in a mini processor or spice grinder:
• 2 tablespoons salt
• 1 tablespoon black pepper
• 2 tablespoons granulated garlic
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1/4 teaspoon dried thyme

For the Chicken:

• 1 x 4 to 5 pound whole chicken
• 1 lemon, halved
• 3 tablespoons Cavender's Greek Seasoning or the rub mixture
• 1 teaspoon sweet paprika
• 2 tablespoons olive oil
• 8 to 10 whole garlic cloves

1. Wash and dry the chicken and rub all over with the juice of both lemon halves, reserving one used half.
2. Rub the chicken with the olive oil.
3. Sprinkle the Cavendars or rub and the paprika all over the chicken and pat in a bit.
4. Place the garlic cloves in the cavity, followed by the reserved used lemon half. Cover and refrigerate for one to three hours.
5. Roast the chicken for 5 hours( yep that's right) at 250F ( that's right too). After an hour the chicken will start exuding some juice. Tip the chicken to drain juices from the cavity and baste with a brush. Do this every 45 minutes to and hour while the chicken is roasting.
6. After the 5 hours, remove the chicken and let it rest while you make the pan sauce in the roasting pan by adding 2 cups chicken broth and a little flour to thicken, scraping up the fond in the bottom of the pan. Sometimes I remove the garlic cloves and mash them into the sauce. The sauce is purely optional, but is wonderful on the chicken.