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Roasted Chicken with Lemon Curd


  • 1 (3 ½ pound chicken)
  • 1 tablespoon of chopped fresh rosemary
  • 2 teaspoons of chopped fresh thyme
  • ½ teaspoon of salt
  • ¼ teaspoon of freshly ground black pepper
  • 4 garlic cloves crushed
  • ½ c. of Sticky Fingers Lemon Curd
  • 3 large lemons
  • Fresh rosemary sprigs (garnish)


Preheat oven to 450˚.

Rinse chicken with cold water and pat dry.

Loosen the skin over the legs and breasts of the chicken using your fingers.

Combine the rosemary, thyme, salt, pepper and crushed garlic. Rub the mixture under the skin and on top of the chicken covering all of the skin.

Place the chicken, breast side up on an oiled roasting pan. Using a fork, pierce the skin several times.

Brush the Sticky Fingers Lemon Curd over the entire chicken, and arrange the cut lemons around the chicken.

Bake at 450˚ for 30 minutes, then reduce the heat to 350˚ and bake for an additional hour, or until a meat thermometer reads 180˚ when inserted in the thickest part of the thigh.

Let stand for 10 minutes and serve.  Garnish with the roasted lemons and fresh rosemary sprigs. 

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