Lemon Herbed Roasted Chicken
Yield
12 servingsPrep
25 minCook
8 hrsReady
8 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
whole chicken
|
|
| ¼ | cup |
onions
chopped |
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | each |
lemon
juice only |
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
parsley leaves
fresh |
|
| ¼ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
whole chicken
|
|
| 59 | ml |
onions
chopped |
|
| 3E+1 | ml |
butter
or margarine |
|
| 1 | each |
lemon
juice only |
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
parsley leaves
fresh |
|
| 1.3 | ml |
thyme
|
*
|
| 1.3 | ml |
paprika
|
|
Directions
Rinse chicken well and pat dry; remove any excess fat.
Place onion in the cavity of the chicken and rub the skin with butter or margarine.
Place chicken in Crock-Pot.
Squeeze the juice of the lemon over the chicken and sprinkle with remaining seasonings.
Cover and cook on Low 8 to 10 hours or on High for 4 to 5 hours.
