ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Chicken with Lemon Curd

Randy Mayor
Yield 5 servings (serving size: 3 ounces chicken and 1 lemon half)
From Europe to Asia, chicken and lemon are natural flavor partners. In this recipe, the Lemon Curd acts as a tangy glaze.

Ingredients

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

Nutrition Information

  • calories 269
  • caloriesfromfat 33 %
  • fat 10 g
  • satfat 3.4 g
  • monofat 3.5 g
  • polyfat 1.9 g
  • protein 29.8 g
  • carbohydrate 13.7 g
  • fiber 0.2 g
  • cholesterol 126 mg
  • iron 1.5 mg
  • sodium 349 mg
  • calcium 30 mg

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. Combine the rosemary and the next 4 ingredients (rosemary through garlic). Rub mixture under loosened skin, and rub over breast and drumsticks. Lift wing tips up and over back; tuck under chicken.

  4. Place the chicken, breast side up, on a broiler pan coated with cooking spray. Pierce the skin several times with a meat fork. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone; brush chicken with Lemon Curd. Arrange lemons around chicken. Bake at 450° for 30 minutes. Reduce the oven temperature to 350° (do not remove chicken from oven), and bake for an additional 1 hour or until thermometer registers 180°. (Cover the chicken loosely with foil if it gets too brown.) Remove the chicken from the oven. Cover the chicken loosely with foil, and let stand for 10 minutes. Discard skin. Serve with lemon halves, and garnish with rosemary, if desired.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.