Roasted Chicken with Lemon Curd

Roasted Chicken with Lemon Curd
Photo by Randy Mayor


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

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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