Lemon-Herb Roast Chicken with Pan Gravy

Sensational simplicity describes this perfectly roasted chicken drizzled
with a rich pan sauce - it's special enough to serve at a holiday
dinner. For more entertaining tips and recipes, check out our new
Entertaining section.

Lemon-Herb Roast Chicken with Pan Gravy
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 10 min.
Roast Time: 1 hr. 35 min.

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

1. Heat the oven to 375°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.
Makes: 6 servings.

Kitchen Clip
                              Need an alternative to white wine? An equal measure of Swanson®
Chicken broth can be substituted for the wine in the pan gravy.
Received on Mon Dec 13 18:21:07 2010