This dish yields a savory broth; serve it with a crusty loaf of French bread for dipping.
One 5 1/2-pound whole chicken, rinsed and patted dry
1 1/2 teaspoons salt
1 teaspoon pepper
20 whole garlic cloves, lightly crushed
1/2 pound yellow onions, sliced into 1/2-inch rounds
1 pound red potatoes (about 14), halved
1 tablespoon chopped fresh oregano
1 teaspoon minced fresh rosemary
1 cup small green fresh olives (such as picholines), cracked
1/2 cup fresh lemon juice
Prepare the chicken: Sprinkle the chicken skin and cavity with 1/2 teaspoon salt and 1/2 teaspoon pepper and place 10 garlic cloves inside. In a slow cooker, layer the onions and potatoes and sprinkle with the remaining salt, pepper, 1/2 of the oregano, and 1/2 of the rosemary. Place the chicken, breast-side down, on top of the potatoes and onions in the slow cooker. Sprinkle with the remaining rosemary and oregano. Add the olives, remaining garlic cloves, and lemon juice. Cover and cook on low for 6 hours. Pull meat from the bones and serve hot with the broth and vegetables.
Cross-posted to what_a_crock.