Roasted Chicken with Lemon Curd

Roasted Chicken with Lemon Curd
Photo by Randy Mayor

Ingredients

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

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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