Roasted Chicken with Lemon Curd

Roasted Chicken with Lemon Curd
Photo by Randy Mayor


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

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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