• Mix the ingredients of the wet rub together
• Pat the chicken dry with paper towels
• Loosen the chicken skin with your hands or you can use an upside down spoon to separate the skin from the meat. Take some care not to rip the skin.
• Add spoonfuls of the wet rub under the skin, leaving about a teaspoon to rub on the outside. Using the back of a spoon or your hands smooth the wet rub under the skin while rubbing the remaining wet rub on the outside of the chicken.
• Place your zested and ½ juiced lemon in the cavity of the chicken along with the fresh herbs
• To the bottom of your slow cooker add the carrots and onions to create a bed for the chicken and place your chicken on top of the veggies
• Cut the second lemon in half and place in the slow cooker with the chicken and veggies
• Set the slow cooker to low and cook for approximately 5 hours, until the chicken reaches an internal temperature of 165 degrees F.

For crispy skin

• Set your oven to broil with the racks set with enough room to allow your chicken to be close to the broiler, probably 1 slot above the middle.
• Remove chicken from the slow cooker and place on a baking sheet, place under the broiler for 5-7 minutes to crisp and brown the chicken skin.

For gravy

• Pull 1½ cups of the drippings from the slow cooker and strain into vessel with a pour spout and set aside.
• Melt 2 tablespoons of butter in a medium saucepan over medium heat until the butter starts to bubble
• Slowly add the 2 tablespoons of flour melted butter, whisking constantly to make a roux. Cook the roux until the color begins to shift to golden.
• Slowly add the 1 ½ cups of strained chicken drippings to the roux, whisking constantly until there are no lumps and cook until the gravy thickens
• Taste, add salt and/or pepper if necessary
• For an extra luxurious gravy, finish by stiring in 1/4 cup of heavy cream