Lemon-Herb Roast Chicken with Pan Gravy
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condensed cream of chicken soup
roasting chicken, about 5-7 lbs.
Heat oven to 375 degrees. Grate 1 1/2 teaspoons of zest and 1 tablespoon of juice from the lemon.
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.
Roast the chicken for 20 minutes. Brush the chicken with 1/4 cup of the soup mixture.
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.
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.
Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling. Serve gravy with the chicken.