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.

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Step 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.

Chef'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.

Ratings & Reviews

GlenGerson's Review

BlueeyedSara7
September 21, 2013
This dish looks so delicious and tempting. I am sure it will taste as good... Chicken goes well with the acidic taste of lemon. It's zesty. If you don't add it, it will still taste good but plainer. You could always try it.

TheloniousPunk's Review

GlenGerson
March 12, 2013
I make this all the time. I got a wedding proposal out of this recipe, which is humorous because I'm already married. If you make burre blanc from the drippings you are basically making magic.

Ailyrr's Review

JanetLBar
November 16, 2011
I loved this, but I also added about 2 tbsp of culinary lavender to the herbs. Wonderful blend of flavors.

BlueeyedSara7's Review

Ailyrr
September 19, 2011
This chicken was just so moist - will definitely do this again.

love2coooook's Review

TheloniousPunk
November 10, 2009
very lemony, thus it's a good thing I looove lemon! Ate leftovers for days! Wonderful and unique flavor.

JanetLBar's Review

love2coooook
March 15, 2009
This was super, super easy, beautiful to look at and delicious. Thus, 5 stars! I used store bought lemon curd (Dickenson's brand near the jams/jellies). I also put lemon and thyme springs in the cavity of the chicken, and brushed some lemon curd under the skin on top of the breasts. The lemon taste was not too strong at all, I promise! I did have to cover the chicken with aluminum foil for part of the cooking because it was getting too brown. I served it with garlic new potatoes and fresh steamed green beans. Great, easy dish!