Lemon-Herb Roast Chicken

By gilligan1963

Ingredients

• 1 lemon
• 1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 3 cloves garlic, minced
• 1 roasting chicken (5 to 7 lbs.)
• 1/4 cup dry white wine
• 1/4 cup water

Preparation

Step 1

Heat oven to 375 F. Grate 1 1/2 tsp zest and squeeze 1 TBSP juice from lemon.

Stir lemon zest, lemon juice, soup, rosemary, thyme and garlic in medium bowl. Reserve 1 cup soup mixture for gravy. Place chicken into shallow roasting pan.

Roast chicken 20 min. Brush chicken with 1/4 cup soup mixture.

Roast 1 hour and 15 min. or until chicken is cooked through. Remove chicken to serving platter and keep warm.

Spoon off fat from pan juices. Stir wine in roasting pan and heat over medium-high heat to a boil, scraping up browned bits from bottom of pan. Stir in reserved soup mixture and water and cook until mixture is hot and bubbling. Serve gravy with chicken.