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Step 1
Heat olive oil in a large nonstick skillet over medium-high heat.
Step 2
Rinse chicken and dry thoroughly.
Step 3
Clean out the chicken cavity.
Step 4
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.
Step 5
In a small bowl, combine butter and lemon pepper; mash and mix with a fork until completely incorporated.
Step 6
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.
Step 7
Add chicken to the skillet and cook 8 minutes per side.
Step 8
Remove from heat.
Step 9
Pierce the lemon all over with a fork and place it inside the cleaned out cavity.
Step 10
Combine lemon juice, honey and orange juice in a small bowl; whisk well.
Step 11
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.
Step 12
Carefully remove the lemon from the cavity and squeeze the juice out all over the chicken.
Step 13
Serve.