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."
Saved
Save
I Made it Rate it Share Print

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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • 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.

Reviews

11
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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

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...

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

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 d...

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 s...

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 go...

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!

Was really excited to try this, couldn't have been more disappointed. The wine gave it the weirdest taste. Took 2 bites and just couldn't do it. Made sure to read everyone's reviews, good or bad...