Name: Lemon Herb Roast Chicken with Pan Gravy
Prep time: 15 min
Cook time: 1 h 35 min
Ingredients: 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

Lemon Herb Roast Chicken with Pan Gravy

By: Campbell's Kitchen

3 Comments

By: Campbell's Kitchen

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!

Notes

For more delicious chicken dinner ideas, browse this recipe collection from Campbell's Kitchen.

Serves6

Preparation Time15 min

Cooking Time1 hr 35 min

Ingredients

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

Instructions

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.

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SissieSass

Apr 29, 2017

I love that this dish only uses one pan because just like FoodLover, I hate doing the dishes, but I sure love to eat yummy new recipes. I love that this chicken is made with gravy because I know my husband will eat it even though he is not a fan of chicken.

FoodLover

Apr 05, 2017

If there's one thing I hate, it's washing the dishes. You only use one to make this yummy roast chicken. I like lemon so I am looking forward to tasting this chicken. It also has wine in the gravy so it must taste good. I can't wait to make this.

dabigail27 8074223

Nov 18, 2012

its good