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Homemade Roasted Chicken with Lemon Curd photo

Roasted Chicken with Lemon Curd

A simple roasted chicken brushed with lemon curd and aromatics for a bright, savory finish.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 5 servings

Equipment

  • Oven
  • broiler pan (or roasting pan with rack)
  • Small Bowl
  • Measuring Spoons
  • kitchen tongs or fingers
  • Meat Thermometer
  • Basting brush

Ingredients
  

  • 3.5 pound whole chicken
  • 1 tablespoon fresh rosemary chopped
  • 2 teaspoons fresh thyme chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cloves garlic medium, crushed
  • 1/2 cup lemon curd
  • 3 lemons cut into thick wedges

Instructions
 

  • Preheat the oven to 450°F (232°C).
  • Remove and discard the giblets and neck from the chicken, rinse the chicken and pat it dry with paper towels; trim excess fat.
  • Gently loosen the skin over the breast and drumsticks by sliding your fingers between the skin and meat, taking care not to tear the skin.
  • In a small bowl, mix the chopped rosemary, chopped thyme, salt, pepper, and crushed garlic.
  • Rub about half of the herb‑garlic mixture underneath the loosened skin and spread the remaining mixture over the outside of the breast.
  • Tuck the wing tips behind the chicken's back and truss or tuck the legs if desired so the bird cooks evenly.
  • Place the chicken breast‑side up on a broiler pan or roasting pan fitted with a rack coated lightly with cooking spray.
  • Pierce the skin a few times with a meat fork (optional), insert a meat thermometer into the thickest part of the thigh without touching bone, and brush the chicken all over with the lemon curd.
  • Arrange the lemon wedges around the chicken on the pan.
  • Bake at 450°F for 30 minutes, then reduce the oven temperature to 350°F (177°C) and continue roasting about 60 minutes more, or until the thigh reaches 180°F (82°C) and juices run clear; cover loosely with foil if the skin is browning too quickly.
  • Remove the chicken from the oven and tent loosely with foil; let rest for 10 minutes before carving.
  • Serve the carved chicken with the roasted lemon wedges.

Notes

  • Lemon curd can be homemade or store‑bought.
  • Check labels if you need to avoid gluten when using store bought lemon curd.
  • Removing the skin after cooking yields a lighter meal.