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