Lemon-Herb Roast Chicken With Pan Gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 lemon1 can cream of chicken soup1 tsp rosemary, crushed1 tsp thyme, crushed3 garlic cloves, minced1 roasting chicken, 5 to 7 pounds1/4 cup water
1. Heat oven to 375. Grate 1.5 tsp lemon zest and squeeze 1 tbsp lemon juice.
2. Stir lemon zest, lemon juice, soup (Reserve 1 cup for gravy), rosemary, thyme, and garlic in medium bowl. Place chicken in shallow roasting pan.
3. Roast chicken 20 min. brush chicken with 1/4 cup soup mixture.
4. Roast 1 hour and 15 min or until chicken is cooked through. Remove chicken to platter.
Serving Size: Makes 6 Servings
Number of Servings: 1
Recipe submitted by SparkPeople user EARADEBACK.
2. Stir lemon zest, lemon juice, soup (Reserve 1 cup for gravy), rosemary, thyme, and garlic in medium bowl. Place chicken in shallow roasting pan.
3. Roast chicken 20 min. brush chicken with 1/4 cup soup mixture.
4. Roast 1 hour and 15 min or until chicken is cooked through. Remove chicken to platter.
Serving Size: Makes 6 Servings
Number of Servings: 1
Recipe submitted by SparkPeople user EARADEBACK.
Nutritional Info Amount Per Serving
- Calories: 456.8
- Total Fat: 12.9 g
- Cholesterol: 160.9 mg
- Sodium: 2,140.1 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 9.7 g
- Protein: 49.6 g
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