Classic Crockpot Lemon Roast Chicken
|Fryer chicken/Chicken breast||3 Pound (Large Whole)|
|Dried oregano||1 Teaspoon, crumbled|
|Garlic||2 Clove (10 gm), minced|
|Sherry/Water||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
Wash chicken and giblets.
Season chicken with salt and pepper.
Sprinkle oregano and garlic inside cavity.
Melt butter in large frying pan.
Brown chicken on all sides.
Transfer to crock pot.
Add sherry (or water) to frying pan.
Stir to loosen brown bits.
Pour into crock pot.
Cook on low (200°) 8 hours.
Add lemon juice the last hour of cooking.
Transfer chicken to carving board.
Skim fat and pour juices into sauce bowl.