Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 medium carrots, chopped into chunks
  • 2 large stalks of celery, sliced
  • 1 medium yellow onion, quartered
  • 1 head of garlic, halved crosswise
  • 1 lemon, halved
  • 1 whole chicken (4.5 lbs), giblets removed

Instructions:

  1. Pat the chicken completely dry with paper towels to ensure crispy skin.
  2. Rub the olive oil over the skin, then evenly apply the dry rub mixture of paprika, garlic powder, onion powder, thyme, salt, and pepper across the breast, wings, and legs.
  3. Heat a cast iron skillet over medium-high heat and brown the chicken for 3-5 minutes per side until the skin is golden and sizzling.
  4. Place chopped carrots, celery, quartered onion, halved garlic head, and lemon halves in the bottom of the slow cooker to create a roasting rack.
  5. Position the seared chicken breast-side up on top of the vegetables.
  6. Cover and cook on High for 4 hours or Low for 8 hours. Do not add water.
  7. Verify the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
  8. Transfer the chicken to a baking sheet and broil in the oven for 3-5 minutes until the skin is crispy and mahogany colored.