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Lemon-Herb Roast Chicken with Pan Gravy
1 photo of Lemon-herb Roast Chicken With Pan Gravy Recipe
condensed cream of chicken soup
roasting chicken, about 5-7 lbs.
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 Lemon-Herb Roast Chicken with Pan Gravy