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Lemon-Herb Roast Chicken with Pan Gravy

Lemon-Herb Roast Chicken with Pan Gravy

  • Prep

    15 m
  • Ready In

    2 h
Campbell's Kitchen

Campbell's Kitchen

Moist and juicy with a simple pan gravy, this savory roast chicken will be your go-to recipe when you want to make your family or guests feel welcome and appreciated.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 43.4 g
  • 87%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 472 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. Heat the oven to 375 degrees F. Grate 1 1/2 teaspoons zest and squeeze 1 tablespoon juice from the lemon.
  2. 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.
  3. Roast the chicken for 20 minutes. Brush the chicken with 1/4 cup soup mixture.
  4. Roast 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 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Becky
16

Becky

12/23/2010

A nice, tasty, simple chicken recipe. I used boneless-skinless chicken breasts, so that makes it quicker than an entire chicken. I used only the juice from the lemon (no zest). Juice amount was 2T. I mixed all of the ingredients in a bowl, put the chicken in a Pyrex dish and poured the mixture over the top. Baked at 375 for 40 minutes. I served it with steamed rice that I steamed with chicken broth and some of the remaining fresh herbs. There is plenty of "gravy" to pour over the chicken and rice. Nice flavor, tender chicken. I will make this again, the family enjoyed it. Don't make it you don't care for lemon flavoring as you can definatley taste it in the recipe!

LeslieB
12

LeslieB

12/23/2010

Did this with chicken breasts instead and lemon juice instead of zest (I didn't want the flavor too strong) and it was SO SO good! The meat was so moist and flavorful, definitely a hit.

Sandy K
9

Sandy K

12/22/2010

This was good. I used all of the sauce on the chicken instead of making it as a gravy for the chicken. I would not use the zest next time as it was a little too much lemon. The gravy is obviously NOT meant for mashed potatoes unless you like lemony mashed taters.

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