Lemon Herb Roast Chicken

Lemon Herb Roast Chicken


1 whole chicken (about 5 pounds)
1 small lemon
1 package (¼ ounce) fresh thyme
1 tablespoon lemon pepper seasoning
1 carton (32 ounces) reduced-sodium chicken broth (divided)
⅓ cup Dierbergs flour
Coarse salt and freshly ground black pepper


Remove and discard giblets from chicken cavity. Pat chicken dry and place on rack in shallow roasting pan.

Cut lemon in half; gently squeeze both halves over chicken. Place lemon halves inside chicken cavity along with thyme.

Tie legs together with kitchen twine for even cooking.

Sprinkle lemon pepper over chicken.

Remove ½ cup broth for basting chicken; reserve remaining broth for gravy.

Roast in 400°F. oven 30 minutes.

Baste with reserved ½ cup broth. Continue roasting chicken and basting with broth until internal temperature in thickest part of breast is 165°F., about 1 to 1½ hours.

Place chicken on cutting board, cover, and let stand 10 minutes before carving.

Deglaze roasting pan with reserved broth. Strain mixture through fine mesh strainer into medium saucepan.

Whisk flour into broth until smooth; bring to a boil over medium-high heat.

Reduce heat and cook whisking often until thickened. Season with salt and pepper.

Servings: 6
Serving Size: Per serving with ¼ cup gravy (includes meat and skin)

Per Serving
Calories: 512
Fat: 39 g
Sodium: 362 mg
Carbohydrates: 3 g
Protein: 36 g
Fiber: <1 g