Roasted Chicken with Lemon Curd

From Europe to Asia, chicken and lemon are natural taste partners. In this recipe, lemon curd is used as a savory glaze.
Preheat the oven to 450 degrees.Remove and discard the giblets and neck from the chicken. Rinse the chicken with cold water; drain. Trim off excess fat. Starting at the neck, remove the skin from the breast and shins by inserting your fingers, gently pressing between the skin and the meat.Combine rosemary and the following 4 ingredients (rosemary and garlic). Rub the mixture under the loosened skin and rub the breast and shins. Lift the tips of the wings up and throw them over the back; tuck them under the chicken.Place the chicken breast side up on a baking sheet greased with cooking spray. Pierce the skin several times with a meat fork. Insert a meat thermometer into the fleshy part of the thigh, taking care not to touch the bones; brush the chicken with lemon curd. Arrange the lemons around the chicken. Bake at 450 ° C for 30 minutes. Reduce the oven temperature to 350 ° (do not remove the chicken from the oven) and bake for another 1 hour or until the thermometer reads 180 °. (Cover the chicken loosely with foil if it becomes too brown.) Remove the chicken from the oven. Cover the chicken loosely with foil and let it stand for 10 minutes. Peel off the skin. Serve with lemon halves and garnish with rosemary if desired.