Roasted Chicken with Lemon Curd

Roasted Chicken with Lemon Curd
Photo by Randy Mayor


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