Roasted Chicken with Lemon Curd

Instructions

1. Preheat the oven to 450℉.
2. Discard the giblets and the neck. Rinse the chicken and pat dry with paper towels. Trim the excess fat. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting your fingers gently pushing between the skin and the meat.
3. In a small bowl, combine the rosemary, thyme, salt, pepper and garlic. Rub the mixture under the skin and over the breast. Lift the wing tips over the back and tuck under the chicken.
4. Place the chicken, breast side up on a broiler pan coated with cooking spray. Pierce the skin several times with a meat fork. Insert a meat thermometer into the meaty part of the thigh (don't hit the bone). Brush the chicken with lemon curd. Arrange the lemon wedges around the chicken.
5. Bake for 30 minutes at 450. Reduce to 350° F and bake one more hour (or until the chicken reaches 180°). Cover the chicken loosely with foil if it gets too brown.
6. Once the chicken is done, remove it from the oven and cover loosely with foil for 10 minutes. Serve with the lemon halves.