June  28, 2015.
Recipe # 179.

                                                              Sunday Roasted Chicken

1 Whole 4-5 Pound Chicken; rinsed and patted dry.
1-2 tablespoons Seasoned Salt Substitute.
1/4-1/2 Teaspoons Pepper or to taste.
1/2 Teaspoon Garlic Powder.
1 Onion; cut into wedges.
1-2 Cloves of Garlic; peeled.
1 Lemon; cut into wedges.
5-6 Potatoes; peeled and cut into wedges.
5-6 Large Carrots; cleaned and cut into chunky pieces.
1 Can Reduced Fat and Sodium Chicken Broth.

Lay the Carrots and Potatoes in the bottom of the Crock-Pot and Season them with some Seasoned Salt Substitute and Pepper.
Mix the Seasonings together and rub them on the inside and outside of the Chicken.
Lay the Chicken; Breast side up, on top of the Carrots and Potatoes.
Put the Onion wedges, whole Cloves of Garlic and Lemon wedges inside the Chicken.
Pour the Chicken Broth around the edge of the Chicken to not wash off the Seasoning.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.
Check from time to time to make sure there is enough liquid at all times.