Not heard of the engagement chicken before? Well, it's a pretty big deal. It even has its own Wiki page! The engagement chicken legend says that once you cook it for your partner, they will soon after propose.
Kim Bonnell, then fashion editor at Glamour Magazine developed the recipe and it did the rounds in the office with a huge success rate. Women would make the chicken for their boyfriends, and in a few months, he'd propose. In 2003, the Glamour editor caught wind of this magical recipe that made weddings happen and published it in the December 2003 issue as "The Engagement Chicken".
Ever since, there have been claims that the recipe led to men getting down on one knee! So hey, if you're looking to get hitched, it couldn't hurt to whip this up for V-Day dinner, right?
- 1 whole chicken (approximately 1.8kgs)
1/2 cup fresh lemon juice, plus 3 whole lemons—including 1 sliced for garnish
1 tablespoon coarse sea salt
1/2 teaspoon freshly ground pepper
4 rosemary sprigs
4 sage sprigs
8 thyme sprigs
1 bunch flat-leaf parsley
1. Position an oven rack in the upper third of the oven and preheat the oven to 200°C. 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 two minutes.
2. 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.
3. Prick two 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.)
4. Put the chicken in the oven, lower the oven temperature to 180°C, and roast, uncovered, for 15 minutes.
5. 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 60-75 minutes or until the meat thermometer reads 85°C 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.
6. 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.
- Main Dishes
- 2-4 servings