Roasted Chicken with Lemon Curd

Roasted Chicken with Lemon Curd
Photo by Randy Mayor


  • 1 (3 1/2-pound) chicken
  • 3 large lemons, halved
  • ½ cup Lemon Curd
  • 2 teaspoons chopped fresh thyme
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 1 tablespoon chopped fresh rosemary
  • + 3 more ingredients
    • Fresh rosemary sprigs (optional)
    • 4 garlic cloves, crushed
    • Cooking spray

Preheat oven to 450°.

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine the rosemary and the ...

View full recipe at My Recipes


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