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!
- 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
- Position an oven rack in the upper third of the oven and preheat the oven to 400 F.
- 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.
- 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.
- Season the chicken all over with salt and pepper inside and out.
- 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).
- Tip: If the lemons are stiff, roll them on the counter with your palm before pricking to get the juices flowing.
- Put the chicken in the oven, lower the oven temperature to 350 F, and roast, uncovered, for 15 minutes.
- Remove 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.)
- 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.
- Add your favorite vegetables as a side dish (I used potatoes and bacon-wrapped asparagus).