Ingredients




3 chicken halves (3 to 4 pounds total)


Salt and ground pepper


1 ¼ c. dry white wine


¾ c. Swanson Natural Goodness Chicken Broth


3 Tbs. lemon juice


2 Tbs. chopped oregano


Directions



Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large roasting pan with a rack, cook chicken (skin side up) until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees, about 45 minutes. Remove chicken and rack. Make sauce: Pour pan juices into a measuring cup; skim off fat. In same pan, cook wine over medium-high, scraping up bits, until reduced by a fourth, 4 to 6 minutes. Add broth, lemon juice, and pan juices. Cook until reduced by a fourth, 5 minutes. Stir in oregano. Add water, if needed, to make 1 ½ cups. Serve two chicken halves with ½ cup of the sauce. Serve with MINUTE Ready to Serve Brown & Wild Rice Mix.