Roasted Chicken with Lemon Curd

Roasted Chicken with Lemon Curd
Photo by Randy Mayor


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

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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