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Engagement 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.  

Course chicken, Main Course
Cuisine American
Keyword Roasted Chicken, Rosemary Lemon Chicken
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 6 servings

Ingredients

  • 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

Instructions

  1. Preheat oven to 425°F and place the oven rack in the middle of the oven.  

  2. 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.   

  3. 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.  

  4. 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.  

  5. 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.

  6. 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.

  7. Remove the chicken from the oven and tent it with foil.  Allow it to rest for at least 10 minutes before carving it.  

  8. Arrange your chicken, whole or carved, on a platter and pour the pan drippings over the chicken.  Garnish with lemon and fresh herbs.