Lemon Herbed Roasted Chicken

3 pounds fryer or roasting chicken (up to 4 lbs)

1/4 cup chopped onion

2 tablespoons butter or margarine

1 lemon -- juice of

1/2 teaspoon salt

1 tablespoon fresh parsley -- or

1 teaspoon dried parsley

1/4 teaspoon leaf thyme

1/4 teaspoon paprika

Rninse chicken well and pat dry; remove any excess fat. Place onion in the cav ity of the chicken and rub the skin with butter or margarine. Place chicken in Crock-Pot. Squeeze the juice of the lemon over the chicken and sprinkle with remaining seasonings. Cover and cook on Low 8 to 10 hours or on High for 4 to 5 hours.