Roasted Chicken with Lemon Curd

Roasted Chicken with Lemon Curd
Photo by Randy Mayor


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

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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