LEMON-HERB ROAST CHICKEN WITH PAN GRAVY
You can use fresh herbs instead of dried. Instead of 1 teaspoon, use 1 tablespoon. This recipe comes from All Recipes.com
Provided by rachel ross
Categories Roasts
Time 2h
Number Of Ingredients 8
Steps:
- 1. Heat oven to 375 degrees. Grate 1 1/2 teaspoons of zest and 1 tablespoon of juice from the lemon.
- 2. Stir 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.
- 3. Roast the chicken for 20 minutes. Brush the chicken with 1/4 cup of the soup mixture.
- 4. Roast 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.
- 5. Spoon 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.
- 6. Stir 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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