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
Heat olive oil in a large nonstick skillet over medium-high heat.
Rinse chicken and dry thoroughly.
Clean out the chicken cavity.
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.
In a small bowl, combine butter and lemon pepper; mash and mix with a fork until completely incorporated.
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.
Add chicken to the skillet and cook 8 minutes per side.
Remove from heat.
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.
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.
Carefully remove the lemon from the cavity and squeeze the juice out all over the chicken.