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Lemon and Herb-Roasted Chicken
From Make it Fast, Cook it Slow by Stephanie O'Dea
Note: You may want to double this recipe for leftovers later in the week.

1 whole chicken.
head of garlic
2 lemons
salt and pepper
a bunch of fresh rosemary

Directions

1. Rub the chicken inside and out with a bunch of salt and pepper. Plop it into the crockpot.
2. Peel your garlic and shove a bunch of the whole cloves into the bird cavity and throw some more on top and around the chicken. Slice the lemon and put slices on top, around, and inside the bird
   
3. Wash the rosemary and do the same. If you are using dried rosemary, use a good amount—probably 2-3T of dried herbs. Do not add water.
4. Cook on low for 8-10 hours.