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engagement chicken

(1 rating)
shescalledkc avatar
Recipe by
Donna Farley
@shescalledkc
Willows, CA

First comes chicken, then comes marriage? Be skeptical if you must, but this recipe may be charmed. It all began 26 years ago, when then-Glamour fashion editor Kim Bonnell gave the recipe to her assistant, Kathy Suder, who made the chicken for her boyfriend, who, a month later, asked her to marry him.. When Bonnell heard that her recipe had inspired three weddings, she dubbed it Engagement Chicken. Try the recipe, give it to a friend—oh, and let us know when it works!

(1 rating)
yield 2 -4
prep time 15 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For engagement chicken

  • 1
    whole chicken (approximately 4 pounds)
  • 1/2 c
    lemon juice
  • 3
    whole lemons -including 1 sliced for garnish
  • 1 Tbsp
    kosher or sea salt
  • 1/2 tsp
    black pepper
  • 1
    fresh herbs for gatnish (4 rosemary sprigs, 4 sage sprigs,8 thyme sprigs and one bunch fresh parsley) optional can vary herbs and amounts.

How To Make engagement chicken

  • 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 fi tted 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.
  • 4
    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 countertop with your palm before pricking to get the juices flowing.)
  • 5
    Put the chicken in the oven, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.
  • 6
    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.
  • 7
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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