lemon-herb roast chicken with pan gravy
(2 ratings)
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
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1lemon
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1 cancondensed cream of chicken soup
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1 tspdried rosemary
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1 tspdried thyme
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3 clovegarlic, minced
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1roasting chicken, about 5-7 lbs.
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1/4 cdry white wine
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1/4 cwater
How To Make lemon-herb roast chicken with pan gravy
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1Heat oven to 375 degrees. Grate 1 1/2 teaspoons of zest and 1 tablespoon of juice from the lemon.
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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.
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3Roast the chicken for 20 minutes. Brush the chicken with 1/4 cup of the soup mixture.
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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.
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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.
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6Stir 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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