Ingredients
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- 2 tablespoons olive oil
- 1 whole roast chicken
- 4 tablespoons butter , softened
- 1 to 2 teaspoons lemon pepper
- 1 whole lemon
- 2 tablespoons lemon juice
- 1/2 cup honey
- 1/2 cup lite orange juice
- salt , to taste
Instructions
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Heat olive oil in a large nonstick skillet over medium-high heat.
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Rinse chicken and dry thoroughly.
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Clean out the chicken cavity.
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Using the handle of a wooden spoon, carefully insert it underneath the skin, beginning at the neck. Slowly separate the skin from the meat without tearing through the skin. Set aside.
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In a small bowl, combine butter and lemon pepper; mash and mix with a fork until completely incorporated.
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Rub the prepared butter under the skin, around the entire bird, out to the thighs and legs, and on top of the skin. I find it easier to spoon a large chunk of the butter under the skin; then I use my fingers to spread it around by rubbing the chicken on top.
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Add chicken to the skillet and cook 8 minutes per side.
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Remove from heat.
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Pierce the lemon all over with a fork and place it inside the cleaned out cavity.
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Combine lemon juice, honey and orange juice in a small bowl; whisk well.
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Transfer chicken to the crock pot, pour the prepared honey sauce over it, and cook on LOW for 6 to 7 hours, or on HIGH for 4 to 5 hours.
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Carefully remove the lemon from the cavity and squeeze the juice out all over the chicken.
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Serve.
Recipe Notes
FYI: Servings are based on chicken without skin.
1 whole chicken is, on average, about 1200 calories
1 whole chicken with skin removed is, on average, about 750 calories.
WW Points with Skin:
Drumstick = 2 points
Wing = 3 points
Thigh = 4 points
4-oz breast = 5 points
source http://diethood.com/crock-pot-honey-lemon-chicken-recipe/
