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lemon-herb roast chicken with pan gravy

(2 ratings)
Recipe by
rachel ross
New Bedford, MA

You can use fresh herbs instead of dried. Instead of 1 teaspoon, use 1 tablespoon. This recipe comes from All Recipes.com

(2 ratings)
prep time 15 Min
cook time 1 Hr 45 Min

Ingredients For lemon-herb roast chicken with pan gravy

  • 1
    lemon
  • 1 can
    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

How To Make lemon-herb roast chicken with pan gravy

  • 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.

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