Preheat your oven to 450℉. This high temperature will ensure you achieve a wonderfully crispy skin.
Prepare the chicken by discarding the giblets and the neck. Rinse the chicken thoroughly under cold water and pat dry with paper towels. This step is crucial for achieving crispy skin!
Trim any excess fat from the chicken. Starting at the neck cavity, gently loosen the skin from the breast and drumsticks using your fingers. Be careful not to tear the skin.
In a small bowl, combine the rosemary, thyme, salt, pepper, and crushed garlic. This mixture will create a flavorful rub.
Rub the herb mixture generously under the skin and over the breast of the chicken. This is where all the flavor gets infused!
Lift the wing tips over the back and tuck them under the chicken to ensure they cook evenly.
Place the chicken, breast side up, on a broiler pan coated with cooking spray. This will help to prevent sticking and allow for even cooking.
Pierce the skin several times with a meat fork. This helps the heat penetrate the meat more effectively.
Insert a meat thermometer into the meaty part of the thigh, being careful not to hit the bone, as this can give a false reading.
Brush the chicken all over with the lemon curd, making sure to cover it evenly. This will create a beautiful glaze as it cooks.
Arrange the lemon wedges around the chicken in the pan. This not only adds flavor but also makes for a great presentation.
Bake for 30 minutes at 450℉, then reduce the temperature to 350° F and bake for an additional hour or until the chicken reaches an internal temperature of 180°. If the chicken starts to brown too quickly, cover it loosely with foil.
Once the chicken is done, remove it from the oven and cover loosely with foil for 10 minutes. This resting period helps to keep the juices locked in.
Finally, serve the chicken with the lemon halves for an extra burst of flavor!
