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Crockpot Lemon Herb Roasted Chicken


4 lb fryer or roasting chicken
1/4 cup onions; chopped
2 tablespoon margarine or butter
juice of one lemon
1/2 tsp salt
1 tablespoon fresh parsley or dried parsley flakes
1/4 tsp leaf thyme
1/4 tsp paprika

Yield: 6 servings

Rinse chicken well and pat dry; remove any excess fat. Place onion in the cavity of the chicken and rub the skin with butter or margarine. Place chicken in Crockpot, squeeze the juice of the lemon over the chicken and sprinkle with remaining seasoning




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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