Separate the skin from the bird by running your hand underneath it to make a pocket for the spices.
Liberally sprinkle the spices under the skin, being sure to spread them over as much of the chicken as possible. If there is any left over, simply sprinkle it over the top of the skin after inserting the lemons.
Insert lemon pieces under the skin, but on top of the spices.
Sprinkle the top of the chicken with a light sprinkle of salt.
Cook on low for 4-6 hours or until the chicken is fully cooked.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Because this recipe involves a whole bird, yield will vary based on size and amount discarded (bones, etc.) Serving size will vary.