1 (4-5 lb.) whole chicken, rinsed with neck and giblets removed

1 T.  Olive Oil

1/2 tsp. oregano

1 tsp. minced garlic

 

1/2 C. cold water

1/4 C. milk

1 package Chicken Style Gravy Mix

1/2 tsp. oregano

1 tsp. minced garlic

1 1/2 tsp. fresh lemon juice

 

HEAT oven to 400°F. Spray a shallow roasting pan with rack with no-stick cooking spray.  MIX the olive oil, oregano and minced garlic. Brush mixture over entire chicken. Season chicken liberally with salt and pepper. Place in prepared pan breast side down for 30 minutes. Turn chicken breast side up.  Roast 65 to 70 minutes, basting occasionally. Chicken is done when a meat thermometer registers 170°F or when the juices run clear when the thickest part of the thigh is pricked.  Transfer chicken to carving board; tent with aluminum foil. Allow to rest 10 minutes.   SKIM grease from the pan drippings. Place 1/4 C. skimmed pan drippings into a small saucepan. Add water, milk, chicken gravy mix, oregano, garlic and lemon juice to pan. Cook, stirring constantly until gravy thickens.   Carve chicken. Place on serving platter. Serve with warm lemon-garlic gravy.

 

Yield:

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