Roasted Chicken with Lemon Curd

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.

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.

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

This chicken was just so moist - will definitely do this again.

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

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!