Today I have the most delicious savoury lemon curd recipe for you! This Lemon Curd Roast Chicken is an absolutely delicious way to roast chicken. Lemon curd or butter is mixed with garlic, rosemary, thyme and mustard giving it a honey lemon mustard quality. Best of all it is roasted atop lemon potatoes so it is a great all in one chicken tray bake. Plus we have a bonus course of lemony couscous. This is a pushy recipe Dear Reader.
I know, you're skeptical. I was too. I read about lemon curd chicken somewhere and I can't remember where. It was a while back perhaps almost a year, and while initially dubious, it was the sort of thing I couldn't get out of my mind. I filed it away for when I had some extra lemon curd.
During this year I'd occasionally think about this lemon curd chicken. I broke down the flavours of it - lemon curd has butter so that was a good start. There was lemon and there was sugar. Although lemon curd is a sweet spread you could draw delicious equivalencies with marmalade glazes on ham or fruit and chicken eg apricot chicken. The bit that I wasn't sure about were the egg yolks. How would they go on a roast chicken? Would it become grainy or curdled?
A year later and it was time to test it out.
And holy heavens it was glorious. Delicious. Brilliant. And I regretted waiting a whole year to make this.
I used a home made lemon curd because I am the lucky beneficiary of Valentina's wonderful eggs but needless to say that it would also work with a store bought one. There is nothing in the end product to suggest that you should be eating it with scones or in a dessert. The sweetness of the curd is balanced with the generous amount of garlic. I added a twist, serving them on my Greek lemon potatoes (because Go Lemon or Go Home). It's a time saver because the lemon potatoes take an hour while the chicken pieces take 35 minutes so you can send the potatoes on their merry way cooking while you prep the chicken.
Then, proving this is a recipe that just keeps giving, with the pan drippings and leftover stock that the lemon potatoes sat in (normal lemon potatoes don't have any liquid leftover but chicken adds liquid and having the chicken on top prevented airflow and didn't allow the stock to dry out), I made a 4 minute couscous flavoured with these drippings. This was one of those dinners that just kept on going. It was delicious, lemony (don't serve this to those that don't appreciate this wondrous fruit) and it had everything in one. And from now on, I will make up for that missed year by making this every time I have some lemon curd to spare!
So tell me Dear Reader, would you have been initially skeptical of lemon curd roasted chicken? Have you ever used lemon curd in savoury cooking?