Ingredients
- 2 tablespoons olive oil
- 1 complete roast chook
- four tablespoons butter , softened
- 1 to two teaspoons lemon pepper
- 1 whole lemon
- 2 tablespoons lemon juice
- 1/2 cup honey
- 1/2 cup lite orange juice
- salt , to taste
Instructions
- Heat olive oil in a large nonstick skillet over medium-excessive warmth.
- Rinse chook and dry very well.
- Clean out the bird cavity.
- Using the cope with of a wooden spoon, carefully insert it underneath the pores and skin, starting at the neck. Slowly separate the skin from the beef without tearing thru the skin. Set aside.
- In a small bowl, combine butter and lemon pepper; mash and mix with a fork until completely integrated.
- Rub the organized butter below the skin, across the whole chicken, out to the thighs and legs, and on top of the skin. I locate it less difficult to spoon a big chew of the butter under the pores and skin; then I use my palms to spread it around through rubbing the bird on top.
- Add chicken to the skillet and cook eight mins in line with side.
- Remove from warmness.
- Pierce the lemon all over with a fork and area it inside the cleaned out hollow space.
- Combine lemon juice, honey and orange juice in a small bowl; whisk nicely.
- Transfer hen to the crock pot, pour the prepared honey sauce over it, and cook on LOW for six to 7 hours, or on HIGH for 4 to five hours.
- Carefully put off the lemon from the hollow space and squeeze the juice out everywhere in the chicken.
- Serve.
Recipe Notes
- FYI: Servings are based on hen with out pores and skin.
- 1 entire bird is, on average, about 1200 energy
- 1 complete chook with skin removed is, on common, about 750 calories.
- WW Points with Skin:
- Drumstick = 2 factors
- Wing = three factors
- Thigh = four points
- four-ozbreast = five points
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