[Ingredients]
2 tablespoons olive oil
1 whole roast chicken
4 tablespoons butter, soft
1 to 2 teaspoons lemon pepper
1 whole lemon
2 tablespoons lemon juice
½ cup honey
½ cup orange juice
salt to taste
[Recipe]
Heat olive oil in a large nonstick skillet over medium-high heat.
Rinse the chicken and dry it well.
Clean the chicken cavity.
Using the handle of a wooden spoon, carefully insert under the skin, starting at the neck. Slowly separate the skin from the meat without tearing through the skin. Set aside.
In a small bowl, mix the butter and lemon pepper;
Beat and mix with a fork until completely incorporated.
Rub the prepared butter under the skin, around the whole bird, out to the thighs and legs, and over the skin.
I find it easier to spoon a large piece of butter under the skin; Then I use my fingers to spread it by rubbing the chicken on top.
Add the chicken to the pan and cook 8 minutes per side.
Remove from heat.
Pierce the whole lemon with a fork and place it inside the clean cavity.
Combine lemon juice, honey and orange juice in a small bowl; Beat well
Transfer the chicken to the pot, pour the prepared honey sauce on it, and cook on low for 6 to 7 hours,
Or on HIGH for 4 to 5 hours.
Carefully remove the lemon from the cavity and squeeze the juice all over the chicken.
To serve.
