Ingredients:

2 tablespoons olive oil

1 whole roast chicken

4 tablespoons butter, softened

1 to 2 teaspoons lemon pepper

1 whole lemon

2 tablespoons lemon juice

½ cup honey

½ cup lite orange juice

salt, to taste

Directions:

1. Heat olive oil in a large nonstick skillet over medium-high heat.

2. Rinse chicken and dry thoroughly.

3. Clean out the chicken cavity.

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.

5. In a small bowl, combine butter and lemon pepper; mash and mix with a fork until completely incorporated.

6. Rub the prepared butter under the skin, around the entire bird, out to the thighs and legs, and on top of the skin. It easier to spoon a large chunk of the butter under the skin; then use fingers to spread it around by rubbing the chicken on top.

7. Add chicken to the skillet and cook 8 minutes per side.

8. Remove from heat.

9. Pierce the lemon all over with a fork and place it inside the cleaned out cavity. Combine lemon juice, honey and orange juice in a small bowl; whisk well.

10. 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.

11. Carefully remove the lemon from the cavity and squeeze the juice out all over the chicken.

12. Serve.

Bon Appetit!