Lemon Herb Roast Chicken with Pan Gravy
Moist and juicy with a simple pan gravy, this savory roast chicken will be your go-to recipe for easy weeknight meals. The blend of flavors in this Lemon Herb Roast Chicken with Pan Gravy dish are out-of-this-world good. If all recipes for lemon chicken were this delicious, we'd be in heaven. Even the pickiest of eaters will enjoy this chicken dinner with a citrus-y twist, so prepare this recipe from Campbell's Kitchen and please the entire family!
For more delicious chicken dinner ideas, browse this recipe collection from Campbell's Kitchen.
Preparation Time15 min
Cooking Time1 hr 35 min
- 1 lemon
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
- 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed
- 3 cloves garlic, minced
- 1 roasting chicken (5 to 7 pounds)
- 1/4 cup dry white wine
- 1/4 cup water
Preheat the oven to 375 degrees F. 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 bowl. Reserve 1 cup soup mixture for the gravy. Place the chicken into a shallow roasting pan.
Roast the chicken for 20 minutes. Brush the chicken with 1/4 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 and cook until the mixture is hot and bubbling. Serve the gravy with the chicken.