October 12, 2012
6 lb roasting chicken
1 tablespoon paprika
1/2 tablespoon garlic powder
1/2 tablespoon dried oregano
1/2 tablespoon dried parsley
1/2 tablespoon lemon pepper seasoning
freshly ground black pepper
2 lemons, quartered
1/2 head garlic
3 onions, peeled
Mix the spices together. Set aside.
Cut the end off of each onion so it can sit flat in the bottom of a 6-quart oval slow cooker. Take care that all of the onions are of roughly the same "height" and you are leaving enough room in the slow cooker for the chicken.
Shove the lemons and garlic into the cavity of the chicken. Rub the chicken with canola or olive oil. Rub the spices into the skin of the chicken on all sides. Place on the bed of onions.
Cover and cook on low 8 hours or until the chicken is fully cooked. Remove from the slow cooker onto a cutting board. (I find these claws very helpful when it comes to wresting the chicken free of the slow cooker)
Allow to sit 5-10 minutes then carve.
Note: You really need an oval slow cooker for this one. A 6-quart oval should hold up to a 7-8 lb chicken and anything smaller.