Lemon Herb Roasted Chicken

• 1 tablespoon rosemary
• i lemon
• 5 -7 lbs roasting chickens
• 14 cup dry white wine
• 1 tablespoon chopped thyme leaves
• 10 13 ounces cream of chicken soup
• 3 minced garlic cloves
• 14 cup water

1. Heat the oven to 375F 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.
3. Reserve 1 cup soup mixture for the gravy.
4. Place the chicken into a shallow roasting pan.
5. Roast the chicken for 20 minutes.
6. Brush the chicken with 1/4 cup soup mixture.
7. Roast for 1 hour and 15 minutes or until the chicken is cooked through.
8. Remove the chicken to a serving platter and keep warm.

rosemary, chickens, white wine, thyme, cream of chicken soup, garlic, water

Taken from www.food.com/recipe/lemon-herb-roasted-chicken-469953 (may not work)