1 roasting chicken, 3 to 5 lbs
1 medium to large lemon, zested and quartered (set zest aside for later use)
5 whole cloves garlic
4 tbsp butter
2 tbsp rosemary or thyme
10-12 cloves garlic, minced
1 1/2 tsp salt and 1/2 tsp black pepper
2 medium or large lemons, sliced (or 3 small lemons)
Crumple up four pieces of tin foil into little balls and place in the bottom of crockpot. Prepare chicken by removing inner pieces then place lemon quarters and whole garlic cloves in cavity. Place chicken on top of foil balls.
In a small bowl, use a fork to combine lemon zest, butter, thyme, minced garlic, salt and pepper until a paste forms. Spread butter mixture on top of chicken. Place lemon slices on top of butter. Cook on low for 6 to 8 hours, until done through.
Optional finishing step (I didn’t do this step): Preheat broiler. Remove chicken from crockpot and place on baking sheet. Broil until browned, about 5 minutes.