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Appetizers | Meats | Poultry | Soups | Salads
Lemon
Roast Chicken
serves
4
- 1
whole chicken
- 1
dash Salt
- 1
dash Pepper
- 1
teaspoon Oregano
-
2 Cloves minced garlic
- 2
tablespoons Butter
- 1/4
cup Water
- 3
tablespoons Lemon juice
Wash
chicken,pat dry, season with salt and pepper. Sprinkle 1/2 oregano
and garlic inside cavity. Melt butter in large frying pan. Brown
chicken on all sides. Transfer to crock pot. Sprinkle with oregano
and garlic. Add water to fry pan, stir to loosen brown bits. Pour
into crock pot. Cover. Cook on LOW 8 hours. Add lemon juice in
the last hour of cooking. Transfer chicken to cutting board. Skim
fat. Pour juice into sauce bowl. Carve bird. Serve with some juice
spooned over chicken
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