Glamour Magazine's Engagement Chicken

  1. Engagement Chicken

    1 whole chicken (approx. 3 lb.)
    2 medium lemons
    fresh lemon juice (1/2 c.)
    kosher or sea salt
    ground black pepper


    Place rack in upper third of oven and preheat to 400 degrees. Wash chicken inside and out with cold water, remove the giblets, then let the chciken drain, cavity down, in a colander until it reaches room temp (about 15 mins). Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on countertop with your palm to get juices flowing). Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use woooden spoons!); return it to oven for 35 minutes more. Test for doneness-a meat thermometer inserted in the thigh should read 180 degrees, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices.
    It suggests to serve with new potatoes or asparagus for the sides. And for wine, Gallo of Sonoma Chardonnay or Louis Jadot Beaujolais-Villages.
     
  2. I have made this before and it is pretty good! I made boiled potatoes and asparagus with it. I forgot I had that recipe.
     
  3. I read it in Glamour too! Never tried it, but it sounds easy enough and delicious.
     
  4. lemon chicken is lovely, sometimes I will pour lemon all over the chicken but put in a stuffing instead of putting the lemons inside, tasty!
     
  5. The engagement chicken recipe has been circling around for years. I tried it a few times and it is excellent. It is rumored to entice a man into marrying the woman who cooks it for him, hence the name. lol sooo funny (but Glamour and Cosmo are into that)
     
  6. I'll give this a try next week. I already roasted a chicken this week. I've been using another recipe I got from tPF that is delicious!
     
  7. Sounds good.