Lemon-Herb Roast Chicken with Pan Gravy Recipe - Allrecipes.com
Lemon-Herb Roast Chicken with Pan Gravy Recipe
  • READY IN 2 hr

Lemon-Herb Roast Chicken with Pan Gravy

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 2 hrs
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Reviews More Reviews

Most Helpful Positive Review
Dec 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!

 
Most Helpful Critical Review
Dec 20, 2010

Not my favorite... Won't be making this again.

 

14 Ratings

Dec 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.

 
Dec 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.

 
Dec 17, 2010

Looking for a simple recipe for a roasted chicken with gravy, I came upon this recipe. My son covered his mashed potatoes with alot of gravy and was very dissappointed. My husband and my son did not like the lemon flavoring in the gravy. The chicken turned out fine, it was very moist.

 
Dec 21, 2010

The chicken really came out quite good. I used a little less lemon zest than the recipe called for and it still gave the chicken a really nice flavor. Typically you'd want to put the gravy on side items as well but because the gravy has a hint of lemon, it might not go well with many sides.

 
Jan 25, 2011

I thought it was AMAZINGG but i did change a few things to make it quicker: instead of using a whole chicken i did the uncooked chicken tenders then cooked them around 20 mins. it tasted sooo good in under half the time

 
Mar 10, 2011

My husband was drinking the gravy straight from the ladle. I personally thought it was a little "lemony", but he couldn't get enough of it. I will definitely make it again. He insists!

 

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Nutrition

  • Calories
  • 508 kcal
  • 25%
  • Carbohydrates
  • 6.9 g
  • 2%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 32.7 g
  • 50%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 43.4 g
  • 87%
  • Sodium
  • 472 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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