Serves: 6
Prep Time: 15 minutes
Cook Time: Roast: 1 hour, 35 minutes Cook: 10 minutes

Lemon-Herb Roast Chicken With Pan Gravy

Lemon-Herb Roast Chicken With Pan Gravy
 Average 3.5 out of 5


1can (10-3/4 oz.)  Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 
1tbsp  chopped fresh rosemary leaves or 1 tsp. dried rosemary leaves, crushed 
1tbsp  chopped fresh thyme leaves or 1 tsp. dried thyme leaves, crushed
3cloves garlic, minced 
1roasting chicken (5 to 7 lb.) 
1/4cup  dry white wine 
1/4cup  water 


Heat the oven to 375°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 15 minutes or until the chicken is cooked through. Move 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.

Nutritional Information based on using Campbell's® Cream of Chicken Soup. 

Nutrition Facts

Serving Size 1
Amount Per Serving
Calories 436 Fiber 1g
Calories From Fat Sugars
Total Fat 26g Protein 42g
Saturated Fat 7g Carbohydrates 5g
Cholesterol 135mg Potassium
Sodium 479mg Sodium Extra

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