Preheat the oven to 425 degrees F.

Peel and half the potatoes if smaller. If using large potatoes, cut them in quarters. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Pour the olive oil in the bottom of the roasting pan or the slow cooker. This will prevent everything from sticking to the bottom. Line the bottom with potatoes and sprinkle with salt, pepper, roasted vegetable seasoning, chives and cumin. Place the chicken on top. Top the chicken with the salt, pepper, thyme, oregano, paprika and garlic. Slice the butter and evenly top chicken with the slices.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and potatoes to a platter and cover with aluminum foil for about 10 minutes to allow meat to rest and juices to distribute. Slice the chicken onto a platter and serve it with the roasted potatoes. You can also add any root vegetables of your choice to the mix - carrots, turnips, quartered onions. I also like to serve it with my homemade sausage stuffing and will post that recipe next.

For slow cooker, cook on low for 4-8 hours. (When using a 4 lb chicken, it took about 6 hours. The time will depend on the size of the chicken and your slow cooker.) Cook until the internal temperature of the leg is at 160 degrees F or use a pop-up thermometer. Once cooked, remove chicken and place it in a 9x13 glass or ceramic baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest just like in the original recipe.