Remove rosemary leaves from stalk, discard stalk and chop leaves.
Whisk lemon juice, olive oil, minced garlic, rosemary, cracked red pepper flakes, seasoned salt, & pepper together in bowl, then divide into 2 1-gallon freezer bags. (If freezing, be sure to label bags ahead of time.)
Thaw if frozen. Grill 7-8 minutes per side, basting with additional marinade, if desired. Alternatively, you can pour contents into slow cooker. Cook on low for 4-5 hours or high for 2-3 hours, or place in casserole dish and bake at 400 degrees for 30-40 minutes. Serve over cooked rice.