Crock Pot Honey Lemon Chicken

Crock Pot Honey Lemon Chicken 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 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. Serve.