Winner Winner Chicken Dinner

To our newly engaged brides, congratulations!  To our wedding-obsessed hopeless romantics who are waiting for their men to seal the deal, this post’s for you.  I had heard rumblings of a recipe for “Engagement Chicken” a few years ago but didn’t think much of it since I was a college senior interested in everything but commitment.  As I reach my quarter century of existence, an updated article on Engagement Chicken posted by Glamour magazine certainly has piqued my interest.  I know that they say a man’s belly is the way to his heart but I never imagined that one simple chicken dish could help drive a man to get down on one knee.  Glamour.com features hundreds of testimonials from girls who have gotten engaged after making this recipe.  Although I’m not quite ready to ambush a poor unsuspecting man by cooking him Engagement Chicken, I may try this recipe on my roommate to get some initial feedback.  Let’s hope my future groom-to-be isn’t a vegetarian…

Chicken

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 counter top 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.