This is so easy to throw into the crock pot mid-morning and have dinner ready by late afternoon.
1 large or two small lemons
2 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. thyme
1 tsp. oregano
3 large cloves garlic, slivered
Coat the crock pot with cooking spray. Rinse the chicken and discard the gizzards. Place chicken in the crock. Slice the lemon(s) in half. Squeeze the lemons over the chicken and then place the rinds inside the chicken cavity. Drizzle the chicken with olive oil and sprinkle with the salt, pepper, thyme, oregano and slivered garlic. Cover and cook on low about 8 hours or on high for about 6 hours, until an instant read thermometer reads 170 degrees. Let the chicken rest in the crock pot for 10 minutes before serving.
*This makes quite a few meals. Save the chicken juices and skim off the fat to use as a soup base. Chop the darker meat and some of the white meat to use in chicken soup. Dice some of the breast meat to use as chicken salad or to top green salads, GFCF pizza or GF pasta.