1 - 5ish lb chicken
3-4 heads of garlic
Salt and Pepper
Wash the chicken and pat dry. Remove anything that may be inside the chicken (And use caution! Just because all of the inside parts have always been nicely packaged in a bag for easy removal before, doesn't mean they are every time. This is not a surprise you want to have, trust me.)
Halve two of the lemons (and cut the ends off) and arrange, along with two-three heads of garlic and some rosemary (to taste) in the bowl of a Crock Pot. (I peeled the garlic and scattered the cloves all around the bowl, but you can also cut the heads in half and just place them in there.)
Season the chicken really well with salt and pepper (I used mostly pepper).
Quarter a lemon and peel the remaining head of garlic. Stuff them, along with some rosemary, inside the chicken.
Put the chicken in the Crock Pot, cover the top with sliced lemon and rosemary and cook on low 6-8 hours, or until done.
The finished product in the Crock Pot doesn't give it the brown roasted color that I love, so when it was thoroughly cooked, I moved it to a roasting pan, basted with the juices from the Crock Pot and roasted it until it reached a nice brown color. This was just a personal preference.