1 (4 to 5 pound) whole chicken, rinsed with neck and giblets removed
Salt and pepper
Gravy:
1/2 cup cold water
1/4 cup milk
1 (0.87 to 1.2 ounces) package chicken gravy mix
1/2 teaspoon oregano
1 teaspoon minced garlic
1 1/2 teaspoons fresh lemon juice
Directions:
Heat oven to 400. Spray a shallow roasting pan with rack with no-stick cooking spray.
Mix oil, oregano and garlic. Brush mixture over entire chicken. Season chicken liberally with salt and pepper. Place in prepared pan, breast side down; let stand 30 minutes.
Turn chicken breast side up. Roast 65 to 70 minutes, basting occasionally. Chicken is done when meat thermometer registers 170 or when juices run clear when thickest part of 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 cup skimmed pan drippings into small saucepan.
Add water, milk, 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.
