In the spirit of Valentine’s Day and cooking for those we love, I thought I would make the legendary “Engagement Chicken”. Apparently, anyone who makes this delicious and moist chicken has a high chance of becoming engaged! As the story goes, in the early 80’s a Glamour Magazine editor shared the recipe with a staffer who made it for her boyfriend. A few months later, he proposed. As the recipe was shared, more and more proposals were made. In 2004, Glamour published Engagement Chicken and the rest is history. There’s even speculation that Meghan Markle was making the recipe when Prince Harry proposed. I love a good romance story! Don’t you?
This recipe is simple, elegant and classic! Classics are timeless and simple like Chanel’s little black dress, a string of pearls, and a roasted chicken! This is my adaptation, I hope you enjoy it.
HERE’S HOW I MADE IT
You’ll need a small roasting pan (about 11X14). Pre-heat oven to 425°F and position the oven rack in the middle. Whole roasting chickens come with parts tucked in the cavity. Remove the neck, giblets and rinse under cold water. Pat dry with paper towels and discard the paper towels. Dry skin equals crispy skin. Cut an unpeeled garlic in half and quarter a lemon, set aside. Add a generous pinch of kosher salt and black pepper to the cavity and insert the garlic and lemon wedges. Truss the legs and tuck the wing tips under.
Note: Truss the legs helps keep the chicken together and allows for even roasting without burning. Tucking the wing tips adds extra stability to the roaster.
Rub olive oil over the chicken and sprinkle evenly with Kosher salt and black pepper. Add onion slices and lemon wedges to the pan. This will serve as aromatics as the chicken roasts and the pan drippings become infused with the lemon and onion flavors. It’s just delicious!
Roast for 30 minutes so the skin begins to crisp. Pour lemon juice over the roaster and rotate the pan. Roast for 30 minutes and rotate the roasting pan again and roast for another 30 minutes. Every time you rotate the pan, baste the chicken with its juices.
Once roasted and removed from the oven, cover with foil and allow it to rest for at least 10 minutes while you finish your sides. Allowing the chicken to rest in very important. If you don’t wait and cut the chicken, all the juices will pour out and you’ll end up with a chicken that won’t be very enjoyable to eat.
Arrange your chicken on your serving dish, pour the pan juices over the chicken and garnish. You’ll be amazed at all the goodness that’s in the drippings. Garnish with extra lemons and fresh herbs.
This chicken is perfect. Whether you make it with for a romantic dinner, Galentine’s day with your gal-pals or Sunday family dinner, everyone will rave over it and think you spent hours making such a special roasted chicken.
A moist and delicious roasted chicken that has been credited with countless marriage proposals. Make it for your loved ones and let them know how much you love them.
- 1 whole chicken (about 4-5 lbs)
- 1/2 cup lemon juice, fresh squeezed
- 3 lemons, cut in quarters, seeds removed
- 1 garlic head, unpeeled, cut in half
- 1 Tablespoon olive oil
- 2 medium yellow onions, cut in thick slices
- Kosher salt prefer Diamond brand
- black pepper, divided
- garnish with your choice of fresh herbs – thyme, rosemary, flat leave parsley
Preheat oven to 425°F and place the oven rack in the middle of the oven.
Remove the giblets packet from the cavity of the chicken. Rinse the chicken inside and out with cold water, allow excess water to drain from the chicken before patting down with paper towels. Discard paper towels.
Add about 1 teaspoon of Kosher salt and 1/2 teaspoon of black pepper to the cavity. Insert the garlic head and a few lemon quarters into the cavity. Truss the chicken legs and tuck the wing tips under.
Pour about 1 Tablespoon of olive oil on the chicken breast and rub it well over the breast, legs and wings. Sprinkle generously with kosher salt and black pepper. Position the chicken in the center of the pan, add the onion slices and lemon wedges.
Place the chicken in the oven and roast for 30 minutes. Rotate the pan, pour lemon juice over the chicken and roast for 30 minutes. Baste and rotate the pan one final time.
After 1 hour and 30 minutes, check the chicken with a meat thermometer. If the thigh juices run clear or if a meat thermometer reads 180°F, your chicken is done.
Note: Each oven is different so you may need a little less or a little more cooking time. If your chicken is browning too much, loosely tent the breast with a double section of foil.
Remove the chicken from the oven and tent it with foil. Allow it to rest for at least 10 minutes before carving it.
Arrange your chicken, whole or carved, on a platter and pour the pan drippings over the chicken. Garnish with lemon and fresh herbs.