Roast Chicken With Lemon and Herbs

In our typical Sunday night dinner fashion we made a nice big meal, I love spending the time in the kitchen cooking and just sitting an enjoying a good dinner and a bottle of wine. It is our Sunday afternoon/evening tradition. We had a whole Chicken in the freezer from our Ferndale Market stop in October. This chicken is a free range, grass fed chicken and he had some great flavor. I pulled it out of the freezer this morning and let it defrost and searched the Cooking Light Cookbook for an idea and this Roast Chicken with Lemon Curd recipe jumped out at me.

Ingredients:

3-4lb Chicken

Rosemary

Thyme

4 Garlic Cloves

Salt/Pepper

Lemon Curd (We used store bought)

3 Large Lemons

Instructions:

1. Rinse the chicken and pat dry

2. We took the chicken and separated the skin from the body and filled it with chopped Rosemary, Thyme, Garlic and Salt/Pepper. The chicky got a got rub down and lots of flavor!

3. Put the chicken breast side up on a broiler plan and brush with a 1/2 cup of lemon curd. Put lemon halves around the chicken.

4. Roast chicken for 30 minutes at 450 degrees

5. Reduce temp to 350 and roast for 1 hour (the internal temp should get to 165)

6. Pull out of the oven and let rest for 10 minutes before slicing.

7. Slice and enjoy!

We served it with the Trader Joe’s Harvest Grain Blends and a Spaghetti Squash with an Moroccan Spice Butter. We melted a few tablespoons of butter and added cayenne, cumin, coriander and mixed together and topped the squash with the butter. This was delicious and added such a nice flavor to the squash, when I cooked it today I made it a little al dente. I feel like it gave it a better flavor and a bit of crunch.

Our wine choice tonight was Evolution, which is a nice light white with a tiny bit of effervescence. It’s a lush, off-dry with a bit of a tropic finish. I am not normally a big white drinker but this went well with the lemon flavors of the chicken