4 lb fryer or roasting chicken
1/4 cup onions; chopped
2 tablespoon margarine or butter
juice of one lemon
1/2 teaspoon salt
1 tablespoon fresh parsley or dried parsley flakes
1/4 teaspoon leaf thyme
1/4 teaspoon paprika
Yield: 6 servings
Rinse chicken well and pat dry; remove any excess fat. Place onion in the cavity of the chicken and rub the skin with butter or margarine. Place chicken in Crockpot, squeeze the juice of the lemon over the chicken and sprinkle with remaining seasoning