engagement chicken
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!
prep time
15 Min
cook time
1 Hr 20 Min
method
Bake
yield
2-4 serving(s)
Ingredients
- 1 - whole chicken (approximately 4 pounds)
- 1/2 cup lemon juice
- 3 - whole lemons -including 1 sliced for garnish
- 1 tablespoon kosher or sea salt
- 1/2 teaspoon 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.
How To Make engagement chicken
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Step 1Position an oven rack in the upper third of the oven and preheat the oven to 400°F.
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Step 2Remove 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.
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Step 3Pat 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.
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Step 4Prick 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.)
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Step 5Put the chicken in the oven, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.
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Step 6Remove 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.
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Step 7Let 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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