Classic Crockpot Lemon Roast Chicken Recipe
Summary
Ingredients
| Fryer chicken | 3 Pound | |
| Dried oregano | 1 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Butter | 2 Tablespoon | |
| 1/4 Cup Sherry or Water | ||
| Lemon juice | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wash chicken and giblets.
Pat dry.
Season chicken with salt and pepper.
Sprinkle half the oregano and garlic inside cavity.
Melt butter in large frying pan.
Brown chicken on all sides.
Transfer to crock pot.
Sprinkle with remaining oregano and garlic.
Add sherry (or water) to frying pan.
Stir to loosen brown bits.
Pour into crock pot.
Cover.
Cook on low (200°) 8 hours.
Add lemon juice the last hour of cooking.
Transfer chicken to carving board.
Skim fat and pour juices into sauce bowl.
Carve bird.
Pat dry.
Season chicken with salt and pepper.
Sprinkle half the oregano and garlic inside cavity.
Melt butter in large frying pan.
Brown chicken on all sides.
Transfer to crock pot.
Sprinkle with remaining oregano and garlic.
Add sherry (or water) to frying pan.
Stir to loosen brown bits.
Pour into crock pot.
Cover.
Cook on low (200°) 8 hours.
Add lemon juice the last hour of cooking.
Transfer chicken to carving board.
Skim fat and pour juices into sauce bowl.
Carve bird.
Chef
