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Engagement Chicken A Sure Hit.

Almost a year ago, I had Gav and my parents over for dinner so they could meet and get to know each other a bit. I was looking for a simple and impressive meal that would be very scrumptious. A few years back I had heard about engagement chicken and I thought why not make it. The chicken was incredible. So easy and so moist. It would have been great the next day but there was nothing left. That evening we ate, talked and enjoyed the evening, a wonderful beginning to a great relationship. Use this recipe with your prospective mate, a quick dinner party with girlfriends, or to show your parents how grown up you are. Whatever the application it is guaranteed a great result! Happy cooking. Below you can read the original article from Glamour Magazine.

How to Make “Engagement Chicken”

First comes chicken, then comes marriage? Be skeptical if you must, but this menu may be charmed.

July 10, 2006

Back in January 2004 Glamour published a recipe for “Engagement Chicken,” so called because soon after staffers whipped it up, their boyfriends popped the question. When Glamour reader Laura Wheeler made it for her guy, she topped it off with her self-titled “Hook-Him Apple Pie.” Sure enough , he proposed. Will these recipes work for you? Try ’em and let us know!

Engagement Chicken

  • 1 whole chicken (approx. 3 lb.)
  • 2 medium lemons
  • Fresh lemon juice (1/2 cup)
  • 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 chicken drain, cavity down, in a colander until it reaches room temp (about 15 minutes). 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 wooden 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.

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