Lemon Curd Roast Chicken
Roast chicken is such a wonderful thing. It just fills the house with yummy smells and somehow you just can’t wait until dinner! I love this recipe! It is truly unique. I use lemon curd in this recipe. Lemon curd is traditionally used in desserts. I found mine in the ethnic aisle of my grocery store in the English foods section. You might find it the dessert section. It is sweet and tangy at the same time It really is something special.
I use poultry seasoning here mixed with some salt, garlic powder and onion powder. Yes! Poultry seasoning isn’t just for Thanksgiving! I also use cooking wine. You can also find this in the ethnic section of the grocery store. It has a unique taste. You can also use any other white wine you have around. As the chicken roasts, it makes its own gravy. This gravy is the stuff of legend. The juices from the chicken mix with the lemon curd, lemon, olive oil and wine. After roasting the chicken, I strain the juices and serve the gravy as is. If you like thicker gravy you can strain it into a saucepan. Once it comes to boil, add a little cornstarch mixed with some water.
This is a show stopper. It is perfect for a cozy weeknight family dinner, or to impress those dinner guests. I really hope you give this one a try. Save your chicken bones for chicken soup! I’ll show how coming up!
Lemon Curd Roast Chicken
Ingredients
- 3-4 pound chicken
- 1 medium onion quartered
- 1/2 cup Lemon curd
- zest of one lemon
- juice of one lemon
- 2 tbs olive oil
- 1 tsp salt
- pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp poultry seasoning
- 1 cup Cooking wine
- cooking twine
Instructions
- Preheat oven to 375 degrees. Pat the chicken dry and set it breast side up in a roasting pan. Tuck the wings under the bird.
- Zest a lemon in a small bow. Cut the lemon in half. Add the juice of half a lemon, the olive oil and the lemon curd. Mix well and set aside.
- In a small ramekin mix together the salt, pepper, poultry season , garlic powder and onion powder. Set aside
- Add the juice of the other lemon half in the cavity of the chicken along with both lemon halves and the quartered onion. Tie the chicken legs together with some cooking twine.
- Separate the skin from the breast with a knife.
- Take the lemon curd mixture and slather it all over the whole chicken especially between the chicken breast and the chicken breast skin. It's okay if some of the mixture falls to the bottom of the pan. This will help make the gravy.
- Now season the whole chicken with the seasoning mix. Rub that onto the chicken.
- Pour the wine into the bottom of the roasting pan.
- Cover the chicken and roast for one hour.
- After an hour, uncover the chicken an let it finish cooking and browning for 20-30 minutes more. Make sure the internal temperature reaches 160 degrees.
- Remove the chicken to a serving platter and let it rest for 10 minutes. Strain the gravy for serving. Serve.
