Lemon-Herb Roast Chicken with Pan Gravy

rachel ross

By
@rross

You can use fresh herbs instead of dried. Instead of 1 teaspoon, use 1 tablespoon.

This recipe comes from All Recipes.com

Rating:
★★★★★ 2 votes
Comments:
Prep:
15 Min
Cook:
1 Hr 45 Min

Ingredients

1
lemon
1 can(s)
condensed cream of chicken soup
1 tsp
dried rosemary
1 tsp
dried thyme
3 clove
garlic, minced
1
roasting chicken, about 5-7 lbs.
1/4 c
dry white wine
1/4 c
water

Step-By-Step

1Heat oven to 375 degrees. Grate 1 1/2 teaspoons of zest and 1 tablespoon of juice from the lemon.
2Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 cup of the soup mixture for the gravy. Place the chicken into a shallow roasting pan.
3Roast the chicken for 20 minutes. Brush the chicken with 1/4 cup of the soup mixture.
4Roast the chicken for 1 hour and 15 minutes or until the chicken is cooked through. Remove the chicken to a serving platter and keep warm.
5Spoon off the fat from the pan juices. Stir wine in the roasting pan and heat over medium-high heat to a boil, scraping up any brown bits from the bottom of the pan.
6Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling. Serve gravy with the chicken.

About this Recipe

Course/Dish: Chicken, Roasts