Lemon-Herb Roast Chicken with Pan Gravy

Lemon-Herb Roast Chicken with Pan Gravy

11

"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."

Ingredients

2 h servings 508 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

11
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 w...

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.

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 obviou...