Slow Roasted Lemon Chicken


6 Bone in Chicken Breasts - skin removed

1 t dried Oregano

1/2 t seasoned salt

1/4 t pepper

2 T butter

1/4 c water

3 T lemon juice

2 garlic cloves, minced

1 t chicken bouillon granules

2 t minced fresh parsley

hot cooked rice

Pat chicken dry with paper towels. 

Combine oregano, salt & pepper & rub over Chicken

Brown the Chicken in butter in a skillet on med heat

Transfer Chicken to a Crock pot

Bring to a boil  the water, lemon juice, garlic and boullion

Pour over Chicken

Cover & Cook on low 5-6 hours

Baste with juices & add parsley

Cover & cook 15-30 mins longer until juices run clear

Serve with rice

Add the ingredients to your next cartCourtesy of Lindsey D Madison