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with Lemon Curd Glaze
Preheat oven to 450°F.
- 1 (3 1/2 to 4 pound) chicken
- 1 Tablespoon chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 garlic cloves, crushed
- Cooking spray
- 1/2 cup sugar free Lemon Curd
- 3 large lemons, halved
- Fresh rosemary sprigs (optional)
Remove and discard giblets and neck from chicken. Rinse chicken
with cold water; pat dry. Trin excess fat. Starting at neck
cavity, loosen skin from breast and drumsticks by inserting
fingers, gently pushing between skin and meat.
Combine the rosemary and the next 4 ingredients (rosemary through
garlic). Rub mixture under loosened skin, and rub over breast and
drumsticks. Lift wing tips up and over back; tuck under chicken.
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 thigh, making
sure not to touch bone; brush chicken with sugar free Lemon Curd.
lemons around chicken. Bake at 450°F for 30 minutes. Reduce the
oven temperature to 350°F (do not remove chicken from oven), and
bake for an additional 1 hour or until thermometer registers 180°F.
(Cover the chicken loosely with foil if it gets too brown.)
Remove the chicken from the oven. Cover the chicken loosely with
foil, and let stand for 10 minutes. Discard skin. Serve with lemon
halves, and garnish with rosemary, if desired.
Serves 3-4. About 1 net gram of carbohydrate per serving.