Arrange carrots, onions, baby potatoes, garlic cloves, rosemary, and thyme sprigs into a slow cooker bowl, creating a raft for the chicken like on a normal roasting tray.

In a small bowl, combine salt, smoked paprika, black pepper, dried herbs, and olive oil and lemon zest.

Place the lemon in the chicken cavity. Rub the smoked paprika mixture evenly over the chicken skin. Place the chicken breast side up on the vegetables.

Cover and cook on the “High” setting for 4 to 5 hours, or “Low” setting for 7 to 8 hours.

For Crispy Skin (OPTIONAL):

Preheat the oven to 240˚C (fan oven) .

Carefully transfer chicken to a baking tray. Drizzle the chicken with extra olive oil and place in the preheated oven and roast for 5 -98 minutes until the skin is browned and crisp.

Transfer chicken to a carving board and rest for 15 minutes before carving.

In the meantime, prepare the Gravy. Remove excess fat with the spoon or dab with kitchen paper to remove excess fat. Carefully remove the vegetables into a bowl and keep aside warm and cover.

in a small bowl Combine the butter with the flour and dot the flour mixture in the liquid. Stir with a small whisk continuously until thickened, about 2 minutes or so. Scheck the seasoning.

Carve the chicken and serve with the vegetables and the gravy.