Lemon Roasted Chicken

This wasn't our favorite chicken, but I think it was my first attempt at a whole chicken (pathetic I know- I've been married over 6 years!), it was easy, it's a crockpot recipe, and I can use the leftovers for other recipes. We thought it was on the dry side (Adam being the worst critic when it comes to dry chicken) but it was nice to throw it in the crockpot in the morning, forget about it, then put rice in the rice cooker, head off to run errands, and come home to a finished dinner (minus veggies). Next time I'll just decrease the cook time (which I would have done this time if I was home). That being said, when I tried to take the chicken out of the crockpot, it totally fell off the bone... that's a good sign right?

Lemon Roasted Chicken

3-4 lb chicken
½ cup onion, chopped
2 TB butter
Juice of 1 lemon
1 TB fresh parsley
¼ tsp salt
¼ tsp thyme
¼ tsp paprika

Rinse the chicken well and pat dry; remove any excess fat. Place the onion in the cavity of the chicken and rub the skin with the butter. Place the chicken in the Crock-Pot. Squeeze the lemon juice over the chicken and sprinkle with remaining seasonings. (Just a side note: I attempted to remove the seeds from the lemon, and squeeze the juice directly from the lemon onto the chicken, and discovred I missed about 20 seeds!) Cover and cook on Low for 10 hours or on High for 6 hours.