Ingredients:

  • 1 whole chicken (about 3-4 lbs/1.3-1.8 kg), giblets removed
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 ml) salt
  • ½ teaspoon (2.5 ml) black pepper
  • 1 teaspoon (5 ml) paprika
  • ½ teaspoon (2.5 ml) garlic powder
  • ½ teaspoon (2.5 ml) dried thyme
  • ½ teaspoon (2.5 ml) dried rosemary
  • 1 lemon, quartered
  • 1 onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • Optional: 2 tablespoons (30 ml) melted butter or olive oil for broiling (for extra crispy skin)

Instructions:

  1. Pat the chicken dry thoroughly with paper towels. This is crucial for crispy skin!
  2. In a small bowl, combine olive oil, salt, pepper, paprika, garlic powder, thyme, and rosemary.
  3. Rub the spice mixture all over the chicken, inside and out.
  4. Place the lemon quarters and half of the onion quarters inside the chicken cavity.
  5. Place the remaining onion quarters, carrots, and celery stalks in the bottom of the slow cooker.
  6. Place the seasoned chicken on top of the vegetables in the slow cooker.
  7. Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, not touching the bone.
  8. Carefully remove the chicken from the slow cooker. Place it on a roasting pan or oven-safe dish. Brush with melted butter or olive oil (if using). Broil for 5-10 minutes, or until the skin is golden brown and crispy, watching carefully to avoid burning.
  9. Let the chicken rest for 10 minutes before carving. Carve and serve!