Caramelized Lemon Chicken

By Ali Slagle

Published April 12, 2022

Caramelized Lemon Chicken
Joel Goldberg for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1 hour 10 minutes
Rating
4(685)
Comments
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Making a chicken shine with glaze typically requires combining a form of sugar (like honey or maple syrup) with something to balance that sweetness, like lemon juice. But there is an ingredient in your baking arsenal that does both of those things: lemon curd. The sugars in the curd help the skin caramelize to a deep mahogany, while the curd’s fat and moisture keep the meat juicy. Spread it on chicken and each bite gets perfumed with sunny lemon. While you can make this recipe using chicken just as you purchased it, the added step of removing the backbone (also known as spatchcocking or butterflying) ensures all parts get browned.

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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.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. Season the lemon curd with 2 teaspoons salt and 1 teaspoon black pepper.

  2. 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.

  3. 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).

  4. 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.

  5. 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.

Ratings

4 out of 5
685 user ratings
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Comments

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.

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.

Becca

Absolutely divine, made exactly as instructed. Chicken was moist, skin was crisp with the perfect hint of lemon. For the amount of effort this is a show stopper. We will be making again and our family is quickly becoming big Ali fans. Thank you for this hit!!

Manhattanite

Bring lunch to work. For 12 thighs, combine 10.5 oz jar Trade Joe's lemon curd, juice of two lemons, and tsp of kosher salt (no pepper), and slather it mostly under skin, reserving a little for top of skin. Add little salt to top of skin and reserved gravy. Spray sheet pan with Pam, cook for 25 min at 425 (no H20). Empty drippings into a cup with spout and refrigerate to skim fat. In individual containers, add chicken and TJ's frozen French green beans, and pour gravy over each portion. Nice.

Marcia Golub

Greek yogurt or buttermilk can substitute for curd if you don’t want the sugar that’s in it. Squeeze lemon over it instead of or in addition to olive oil for a healthy variation.

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