Daybreak recipe: Engagement Chicken

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by STACY FAWCETT

WFAA contributor

Posted on February 8, 2014 at 9:25 AM

Updated Saturday, Feb 8 at 9:40 AM

Valentine's Day is coming up, and if you are looking for the perfect dish for your sweetheart, look no further. The "Engagement Chicken" recipe was created 26 years ago, when-then Glamour editor Kim Bonnell gave the instructions to her assistant, Kathy Suder, who made the chicken for her boyfriend.

A month later, Suder was engaged.

This dish is surrounded by a myth that when your significant other sees you preparing this meal, they will envision you as the perfect mother and wife, then want to propose!

It is a simple recipe that is full of flavor; try it and let us know if it works!


INGREDIENTS

  • 1 whole chicken (approximately 4 pounds)
  • 1/2 cup fresh lemon juice, plus 3 whole lemons—including 1 sliced for garnish
  • 1 tablespoon kosher or coarse sea salt
  • 1/2 teaspoon freshly ground pepper
  • Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley)
  • minced garlic cloves, if you wish 

DIRECTIONS

  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 fitted with a rack and pour the lemon juice all over the chicken, both inside and out.
  4. Season the chicken all over with salt and pepper inside and out.
  5. 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).
    1. Tip: If the lemons are stiff, roll them on the counter with your palm before pricking to get the juices flowing.
  6. Put the chicken in the oven, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.
  7. Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast-side up.
  8. 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.)
  9. 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.
  10. Add your favorite vegetables as a side dish (I used potatoes and bacon-wrapped asparagus).

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