Roasted Chicken with Lemon Curd
This Roasted Chicken with Lemon Curd is a showstopper! Elevate your gatherings with crispy skin and a deliciously tangy glaze.
Equipment
- Roasting pan
- Meat Thermometer
- Cutting Board
- Sharp Knife
- Brush
Ingredients
- 1 whole 3-pound chicken
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 medium garlic cloves, crushed
- ¾ cup lemon curd
- 3 large lemons, cut into wedges
Instructions
- Preheat your oven to 425°F (220°C). A high temperature will help achieve that crispy skin.
- Remove the chicken from its packaging and pat it dry with paper towels.
- In a small bowl, mix together the chopped rosemary, thyme, salt, and black pepper. Rub this herb mixture all over the chicken, including under the skin. Add the crushed garlic cloves into the cavity of the chicken.
- Using a brush, generously coat the outside of the chicken with the lemon curd.
- Place the lemon wedges inside the cavity of the chicken and around it in the roasting pan.
- Transfer the chicken to the preheated oven and roast for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (75°C).
- Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes.
- Feel free to swap herbs for your favorites like parsley or sage.
- Add vegetables like potatoes or carrots to roast alongside the chicken.
- Try using orange or lime curd for a unique twist.