Engagement Chicken

Donna Farley

By
@shescalledkc

First comes chicken, then comes marriage? Be skeptical if you must, but this recipe may be charmed. It all began 26 years ago, when then-Glamour fashion editor Kim Bonnell gave the recipe to her assistant, Kathy Suder, who made the chicken for her boyfriend, who, a month later, asked her to marry him.. When Bonnell heard that her recipe had inspired three weddings, she dubbed it Engagement Chicken. Try the recipe, give it to a friend—oh, and let us know when it works!


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Comments:

Serves:

2-4

Prep:

15 Min

Cook:

1 Hr 20 Min

Method:

Bake

Ingredients

1
whole chicken (approximately 4 pounds)
1/2 c
lemon juice
3
whole lemons -including 1 sliced for garnish
1 Tbsp
kosher or sea salt
1/2 tsp
black pepper
1
fresh herbs for gatnish (4 rosemary sprigs, 4 sage sprigs,8 thyme sprigs and one bunch fresh parsley) optional can vary herbs and amounts.

Directions Step-By-Step

1
Position an oven rack in the upper third of the oven and preheat the oven to 400°F.
2
Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.
3
Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fi tted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.
4
Prick 2 whole lemons three times each in three different places with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that’s fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)
5
Put the chicken in the oven, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.
6
Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast- side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180°F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes.
7
Let the chicken rest for 10 minutes before carving. And here’s the secret: Pour the juices from the roasting pan on top of the sliced chicken— this is the “marry me juice.” Garnish with fresh herbs and lemon slices.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #roast, #lemons