Preheat oven to 500 degrees

Soften the butter and mix with 2 cloves garlic, a pinch of that lemon zest, some pepper and a dash of tarragon. Mix up and place into something that can be frozen. Once it's solid again, split into 2 "patties".

Loosen the skin from the breast of the chicken, and put one 'patty' under the skin of each breast section so that it rests between the meat and the skin.

Shove one half onion (quartered), one lemon (cut into 2 halves), and one half clementine into the cavity of the chicken with a sprinkling of salt.

Pat the chicken dry, if you haven't already, and rub the chicken with the rest of the zest, half of the remaining garlic, then sprinkle liberally with salt, ground black pepper, and other herbs as you like. (I chose approx. 1/2 tsp lemon pepper, 1/2 tsp sage, 1/2 tsp tarragon, 1/2 tsp onion powder, 1/2 tsp garlic powder. I sprinkled a little olive oil on it too, but it's not necessary. Place the chicken on a rack in a pan with 1/2 C water at the bottom. Place chicken in overn for 20-30 minutes. You're just trying to brown the skin and seal in the juices, so try not to let it burn in there.

In the meantime, put the carrots, cut however you like them, the rest of the onion (cut into large chunks) the rest of the citrus, the OJ, sherry, a dash of salt, the remaining garlic, the potatoes and oil in the slow cooker. Turn it on and set to the time that fits your schedule. I started at 6 hours while the chicken was in the oven, but quickly realized I didn't have much time so i pumped it up to 4hrs on the high setting once the chicken had done its time in the oven and I put it in the slow cooker to finish up.