Roasted Chicken with Lemon Curd

Roasted Chicken with Lemon Curd
Photo by Randy Mayor


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


Best Wine Deals

See More Deals

Snooth Media Network