Slow Cooker Roast Chicken

Ingredients

• 3 lemons, each cut into 4 flat slices
• 2 heads of garlic, cut in half
• 1 whole chicken – 4 to 5 pounds
• 1 bunch fresh rosemary
• 1 bunch fresh thyme
• 1 bunch fresh oregano
• seasoned salt
• old bay seasoning
• freshly cracked black pepper
• optional: 4 teaspoons cornstarch (if you want to make a gravy)

Directions

1. Lay 2 of the cut lemons + garlic on the bottom of the slow-cooker. Top with 1/3 of the fresh rosemary, thyme, + oregano.
2. Remove the giblets + neck from the chicken. Rinse the chicken both inside + out under cool running water. Pat dry. Season the chicken liberally both inside + out with seasoned salt, old bay seasoning, + black pepper. Stuff the chicken with another 1/3 of the fresh herbs.
3. Lay chicken on top of the garlic, lemon + herbs in the slow-cooker. Top with the remaining 1/3 of the herbs + remaining sliced lemon. Cover + cook on HIGH for 2 hours, then on LOW for 4 more hours, until chicken is fully cooked.
4. Remove the chicken from the slow cooker, allow to rest if/while you make a quick gravy (optional). To do this, pour the accumulated juices into a 2-cup heatproof container.
5. Skim the fat from the top + transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water + whisk to form a slurry. Whisk the slurry into the juices + bring to a boil over high heat. Cook until thickened, season with salt + pepper, + continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve, with the gravy ladled over the top.