Caramelized Lemon Chicken
- Total Time
- 1 hour 10 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- ½cup store-bought lemon curd
- Kosher salt (Diamond Crystal)
- Black pepper
- 1chicken (about 3½ to 4½ pounds)
- 1tablespoon olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
772 calories; 55 grams fat; 17 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 11 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 58 grams protein; 1136 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 400 degrees. Season the lemon curd with 2 teaspoons salt and 1 teaspoon black pepper.
- Step 2
To butterfly the chicken, place the chicken on a cutting board, breast side down. Using sharp kitchen shears, remove the backbone by cutting on either side of the backbone. (Save the backbone for stock.) Flip the chicken, setting it breast side up, and flatten by pressing firmly in the center; you should hear a crack.
- Step 3
Pat chicken dry. Season the chicken on both sides with 2 teaspoons salt and a generous grind of black pepper. Use the handle of a fork or spoon to loosen the skin from the chicken breasts and thighs (you’ll find openings at their tops).
- Step 4
Spread about three-quarters of the lemon curd between the skin and meat. Use your fingers to massage the curd around so it spreads out under the skin. Spread the rest of the lemon curd in a thin layer all over the chicken skin. Drizzle with the olive oil.
- Step 5
Pour ¾ cup water into a large (at least 12-inch) oven-safe skillet, shallow roasting pan or sheet pan. (The water keeps the pan drippings from burning and keeps the chicken moist.) Add the chicken, skin side up. Tuck the wings under to prevent burning and turn the legs so the thighs face up. Roast until a thermometer registers 165 degrees in the thickest part of the thigh, 45 minutes to 1 hour, starting to check the chicken at 30 minutes. If at any point it starts getting too brown, cover it with foil. Let rest 10 minutes before carving.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Andy McCullough
OK So all these haters who have never made this are saying they are *concerned* it’s too sweet. Let me tell you - I made it exactly like the recipe said and it was absurdly delicious. Perfect dish for Easter Dinner. Being extra generous with freshly ground black pepper will take your breath away.
Patricia
Doesn’t really need the olive oil poured over it. Sweet and tangy from the lemon curd. Drizzle with fresh lemon juice instead of oil. What’s left in the pan makes a great gravy. A little corn starch in cold water and the gravy is amazing. Pour over chicken when serving. Wonderful over rice, potatoes or orzo.
Factumpactum
Love lemon curd, at least mine, love roast chicken, slightly apprehensive about the sweetness. Looking forward to others experiences before trying.
alacarte
I made this recipe using chicken legs only (I would have preferred to use thighs, only, except the market didn't have them). It's very easy to make, and the curd loses sweetness during cooking. The salt / pepper amount seemed like a good balance. I will play with this recipe further, perhaps adding red pepper flakes as someone else suggested, and maybe a squeeze of fresh lemon juice, too.
Janet
Melissa Clark's recipe for lemon curd suggests that one can modify the sweetness. Might be worth a try. I was thinking that some heat in the form of red pepper flakes or ancho chili powder might offer a nice contrast. https://cooking.nytimes.com/recipes/1022279-the-easiest-lemon-curd?surface=cooking-carousel&fellback=false&req_id=499820147&algo=cooking_doc2vec_weight_1&variant=0_cooking_doc2vec_weight_1&imp_id=447595628&action=click&module=RecirculationRibbon&pgType=recipedetails&ran
Chris
Made this tonight, delicious, definitely needed to tent the bird. This was my first spatchcock attempt, pretty pleased with the results.
SR
Made this exactly as written & it was SUPERB. Moist, ultra flavorful, perfectly cooked. (Tip: Use thermometer as advised!) Made fresh lemon curd first, using Melissa Clark's Olive Oil Lemon Curd recipe with 3/4 sugar, and this supported the excellent flavor & well-balanced nature of this great dish. Next time we make this chicken, we'll use slightly less salt & slightly more black pepper, but otherwise this dish is a winner. Pan drippings are delish as a gravy, or swoop them up with crusty bread
CJ
This was simple, fast and tasty. I made it with the thigh/leg combo. The meat comes out very moist, and if you don't put too much water in the pan, the skin is crispy. I think you could riff on this recipe - add ginger, grapes, or some dried fruits, or serve over rice with raisins in the rice.
Barbara
As others suggested, add a few red pepper flakes. Or try Szechwan pepper in place of black pepper. Used bone in thighs only, and the meat as cooked at 30 mins, but the skin wasn't crispy. Should have run under broiler. Also, next time, wouldn't use water on sheet pan. Surprising, delicious flavor. Use less salt in curd. Served with farfalle, sauteed red peppers, feta and red pepper flakes. Both delicious and easy.
Mary Young
I am going to try this…but given the cost of an organic chicken, will have plenty of fresh lemon and herbs on hand in case it needs an adjustment. I usually also dry brine my bird in advance. This recipe made me want to do something with the jar of lemon curd in the pantry. I agree that a bit of heat might balance the sweet.
Espressogirl923
I made this recipe last night for dinner. I am a sucker for any roast chicken dish. While this was very easy to make and turned out extremely moist and juicy, it was a little too sweet for me. Maybe if you add some additional lemon juice with the additional salt and pepper it would help offset the sweetness of the curd. I don't think I would make this again as I prefer a more savory roast lemon chicken.
Deirdre
I made this tonight and it was delicious. I added 1T of gochujang to the lemon curd before smearing the bird. Skipped the olive oil drizzle and used the suggestion here of a little corn starch in cold water to make gravy with the pan drippings. It was perfectly spicy and sweet at the same time. Everyone loved it. It's a keeper for our family.
Melinda
After reading the comments, I made a couple of changes to recipe; I added a teaspoon of preserved lemon paste and a tablespoon of chili crisp. My husband loved it; I still found it way too sweet. I think next time I would add a ton of lemon zest, garlic, some lemon juice and more preserved lemon paste and maybe just a lot of red pepper flakes, but at that point would probably just do a duck fat/garlic/herb/lemon zest paste instead, lol
Susan G-C
This was so easy and sooooooo delicious. My 13 year old absolutely inhaled it. My husband and I loved it too. Will definitely make again! Btw I made it exactly as written except that I forgot to drizzle on the olive oil. I don't think it mattered in the least. Also, it came out looking exactly like the recipe in the photo. So beautiful.
DebL
Not crazy about this recipe. It’s very easy but the lemon curd flavor just didn’t do it for me.
Francine
So delicious. I used TJ’s lemon curd, which was pretty sweet, so added juice from half a lemon. As per another note, added garlic. Also added some rosy harissa. Skipped salt because I use kosher chicken. Didn’t use oil, but sprinkled with tarragon. Had to tent the last 10 minutes. Used the gravy on the chicken and quinoa. Yum.
Brian G.
Added fresh tomatoes to the cast iron and cooked on the grill. Excellent!
Ann
Made this as written except added some crushed red pepper flakes. I had two jars of lemon curd. One had 19 grams of sugar per Tablespoon; the other had 12 gms/T. This could account for some comments that the recipe is too sweet. I used the less sweet one and it was delicious.
JD
Found the key: we made it in the AIR FRYER! Followed recipe exactly-- except for the salt (didn't use more than a shake on the chicken and none in the curd) -- and It was phenomenal. Just under an hour cooking, turned a few times and checked thermometr on final turn. Skin was dark & crispy, meat juicy, and the leavings on the bottom of the air fryer pan were a delightful gravy. Not too sweet at all; we went heavy on the black & red pepper flakes but even with that, not spicy, just luscious.
Carmelized Lemon Chicken
What oven temp is best for cooking this? 350? 400? 425?
Bob Az
Where oh where does one find a "3.5 to 4.5 pound" chicken? Every grocery store and warehouse club in my megalopolis seems to have standardized on 5.5 to 6.5 pounds, regardless of brand labeling, house to premium.
Autumn
As this popped up in the newsletter today, I thought I'd check back here a couple of years after making this to see if anyone replied to the comment I had left. It seems to be gone, so here is the gist: I rarely comment, but the good reviews and terrible results were such a contrast I had to put in my two cents. I made this, as directed, for a birthday dinner, and had to throw it out. It was disgustingly sweet. I used Bonne Maman, so perhaps another prepared lemon curd would be better? Beware!
Lucky1715
I really liked this because the result did not taste lemony at all. It was really well-balanced, easy, and fast. Pleasantly surprised by this one.
Zeva
Very, very good!
CBradbury505
This is great! I added about 6 cloves grated garlic to the curd before spreading on the chicken. It added a little more depth of flavor.
Susan
It’s a unicorn! The ingredients don’t sound like they’d work well but it turns out every time!
abm
Made as written. Reduced salt on bird somewhat. Used quarter sheet pan. Made with Colu Henry’s cauliflower and black rice. Good, and simple to make
Private notes are only visible to you.
Advertisement
