• 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
  • 1/2 cup honey
  • 1/2 cup lite orange juice
  • salt , to taste


  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. 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.
  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.
  10. Combine lemon juice, honey and orange juice in a small bowl; whisk well.
  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.
  12. Carefully remove the lemon from the cavity and squeeze the juice out all over the chicken.
  13. Serve.
Recipe Notes:

FYI: Servings are based on chicken without skin.
1 whole chicken is, on average, about 1200 calories
1 whole chicken with skin removed is, on average, about 750 calories.

WW Points with Skin:
Drumstick = 2 points
Wing = 3 points
Thigh = 4 points
4-oz breast = 5 points

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