• Mix lemon pepper, salt, cayenne pepper, onion powder, ground pepper and lemon pepper together in a small bowl and set aside.
• Chop vegetables and add to a 6 to 7 quart slow cooker.

Prep the chicken

• Fold wings back below the chicken. Put lemon pepper spices inside and all over the skin of the chicken. Add the quartered lemon pieces to the inside cavity of the chicken. Taking the lemon you halved, squeeze one-half over the chicken and over the vegetables. Add the two halves on top of the vegetables in the slow cooker.
• Lay the chicken inside the slow cooker on top of the vegetables. (No need to add water or broth). Turn slow cooker on high for 3 to 4 hours or on low for 4 to 6 hours until chicken is thoroughly cooked through to an internal temperature of 160 degrees F.
• Remove chicken with turkey lifters and place into a baking dish and broil for 4 to 6 minutes or until the skin is crisp.
• Carve the chicken and serve with the vegetables from the slow cooker if desired.

Gravy

• Remove vegetables and pour chicken broth from the bottom of the slow cooker into a fat separator or use a spoon to remove any extra fat. Strain the liquid.
• In skillet, melt butter on medium heat. Add flour and mix with a wooden spoon to cook the flour. Whisk in 1 to 1.5 cups of the strained chicken broth. Bring to a boil and allow to boil for 30 to 60 seconds. Add in white wine and stir. Simmer for 2 to 3 minutes and season to taste.