Lemon-Herb Roast Chicken with Pan Gravy

By jodys

This looks good.

Ingredients

• 1 Lemon
• 1 Can Cream of Chicken Soup
• 1 Tablespoon Rosemary leaves or 1 teaspoon dried resmary leaves - crushed
• 3 Gloves Garlic - minced
• 1 Roasting Chicken
• 1/4 Cups Dry White Wine
• 1/4 Cups Water

Details

Servings 6
Cooking time 1mins

Preparation

Step 1

375 Degrees 1 hour and 15 Minutes

Heat oven to 375 Degrees. Grate 1 1/2 teaspoons zest and squeeze 1 tablespoon juice from the lemon

Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium blowl. Reserve 1 Cup soup mixture for the gravy. Place chicken in to a shallow roasting pan.

Roast the chicken for 20 minutes. Brush the chicken with 1/2 cup soup mixture.

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