Lemon Curd

Energy 1453kj – 346kcal
Fat 14.3
Of which saturates 6.4
Carbohydrate 50.5
Of which Sugars 49.6
Protein 4.1
Salt 0.3

Sugar, pasteurised whole egg, margarine (vegetable oils, (not hydrogenated), palm oil, palm kernel oil (sustainably & ethically sourced), rapeseed oil, water, salt, natural flavouring), lemon Juice (15%), lemon oil.

6 bone-in, skin-on chicken thighs
Kosher salt, for sprinkling
3 garlic heads, top third sliced off
7 carrots, peeled and cut into 2-inch chunks
Extra-virgin olive oil, for drizzling
Freshly ground black pepper, for sprinkling
4 sprigs rosemary
3 tablespoons lemon curd
2 teaspoons urfa biber (or ¾ teaspoon red pepper flakes)
2 lemons, halved horizontally
Flaky salt, for sprinkling
Sliced sourdough, toasted

Method

Pat dry the chicken thighs and set them on a small tray or plate. Season all over with salt, then set aside while you work on the other ingredients.
Position one rack in the centre of the oven and another in the top slot. Heat the oven to 425°F. Place the garlic heads and carrots on a rimmed sheet pan. Generously drizzle with olive oil, season with salt and pepper, and toss to coat. Turn the garlic cut side down.
Finely chop enough rosemary to yield 1 teaspoon. Transfer the chicken thighs (skin-side facing up) to the sheet pan with the carrots. Carefully peel back the skin on the chicken thighs. Evenly spread the lemon curd on top of each thigh. Evenly sprinkle with the chopped rosemary, followed by the Urfa biber. Smooth the skin back on top of the lemon curd. Season with salt and pepper and lightly drizzle with oil. Nestle in the remaining rosemary sprigs, and add the lemon halves cut-side down.
Roast on the centre rack for 25 minutes. Rotate the thighs, shuffling the ones near the edges toward the middle and vice versa. Flip over the lemon halves and garlic heads. Keep roasting for 5 to 7 more minutes, until the skin is golden. For extra-crispy skin, you can place the sheet pan under the broiler for 30 seconds to 1 minute.
Bring the sheet pan to the table, set it on a trivet, divide it between 3 plates, and sprinkle it with flaky salt. Squeeze the roasted garlic from its papery sheaths and spread it onto the toast. Squeeze the roasted lemon all over.