2 Tbls. dried herbs de Provence
2 Tbls. fresh lemon juice
2 Tsp. kosher salt
1/2 tsp. black pepper
3 garlic cloves, minced
1 (7 lb.) roasting chicken or bone-in chicken breasts
1 small onion, quartered

Combine first 5 ingredients in a small bowl, mash to a paste consistency.

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Rub seasoning mixture under loosened skin. Place onion in body cavity.

Place in crock pot and cook on low for 8-10 hours.