Engagement Chicken

by Jett Middleton on April 23, 2011

So I received my May 2011 issue of my namesake magazine, Glamour. There was an interesting recipe I thought I would share will all my future Brides to be out there – Engagement Chicken. ( No Kidding! ) So as the story goes, this recipe is responsible for 70+ marriage proposals. Cook at your own risk. I look forward to seeing you soon.

Hoping all your dreams come true!


Engagement Chicken with Roast Chicken with Lemon and Herbs
Serves 2-4

1 whole chicken ( approximately 4lbs )
½ cup fresh lemon juice, plus 3 whole lemons – including 1 sliced for garnish
1 tbsp kosher or coarse sea salt
½ tsp freshly ground pepper
Fresh Herbs for garnish: 4 sprigs rosemary, 4 sprigs sage, 8 sprigs thyme, and 1 bunch flat-leaf parsley

1. Position an oven rack in the upper third of the oven and pre-heat the oven 400 degrees F.   Remove the giblets from the chicken, wash it inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.

2. Pat the chicken dry with paper towels.   Place it breast side down in a medium roasting pan fitted with a rack, and pour lemon juice all over the chicken, both inside and out.   Season the chicken all over with salt and pepper inside and out.

3. With a fork, prick whole lemons three times each in three different places, and place them deep inside the cavity.   Cavity size may vary, so if one lemon is sticking out, that’s fine.

4. Put the chicken in the oven, lower the temperature to 350 degrees F, and roast the chicken, uncovered, for 15 minutes.

5. Remove the roasting pan from the oven.   Using tongs or 2 wooden spoons, turn the chicken breast-side up. Insert a meat thermometer into the thigh, and return the chicken to the oven.   Roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180 degrees and the juices run clear when the thigh is pricked with a fork.   Continue roasting if necessary.   Keep in mind that cooking times vary in different ovens; roasting a chicken at 350 degrees F takes approximately 18 to 20 minutes per pound, plus an additional 15 minutes.

6. 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 lemon slices and fresh herb.

{ 2 comments… read them below or add one }

mikerosss May 22, 2011 at 3:47 pm

Thanks for some quality points there. I am kind of new to online , so I printed this off to put in my file, any better way to go about keeping track of it then printing?

Jett Middleton May 22, 2011 at 5:42 pm

It sounded yummy. Hope it works for you! I welcome you back to my site – anytime!

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