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Print this Recipe    Lemon Herb Chicken

Lemon Herb Roasted Chicken
Yield: 6 servings

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

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 Crock pot, squeeze the juice of the
lemon over the chicken and sprinkle with remaining seasonings.

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