-
If you are slow roasting in the oven, preheat the oven to 300 degrees F.
-
Mix all the seasonings together in a small mixing bowl. Remove any goodies from the cavity of the chicken. Take a ton of paper towels and pat the chicken dry. Slip a finger under the skin on top of the breasts and chicken legs to loosen the skin away from the flesh.
-
Take half the seasoning mixture and rub it under the skin and in the cavity. Take the remaining seasoning mixture and rub it all over the chicken. Place the lemon and garlic into the cavity of the chicken. Tie the legs together with kitchen twine.
-
At this time, place the whole chicken, breast side up, into the crock pot or into a cast iron skillet.
-
To cook in the slow cooker, cook on low for 6-7 hours. To cook in the oven, roast for 2 ½ to 3 hours. Every now and then, peek in on the chicken and spoon some of the drippings on top of the chicken for a quick baste.
-
Once the chicken is cooked, remove the lid from the slow cooker, if that is how you cooked the chicken, and then let the chicken rest for ten minutes before shredding or slicing.