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


Featured Pinch Tips Video

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

Directions Step-By-Step

1
Heat oven to 375 degrees. Grate 1 1/2 teaspoons of zest and 1 tablespoon of juice from the lemon.
2
Stir 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.
3
Roast the chicken for 20 minutes. Brush the chicken with 1/4 cup of the soup mixture.
4
Roast 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.
5
Spoon 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.
6
Stir 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