Engagement Chicken….say what say huh?!

Falling off your seat already? Well I did too when just a week ago a friend was telling me all about the secret engagement chicken recipe. Call it superstition, call it lucky but whatever you do don’t call it crazy until you’ve tried this on your future hubby. Now I myself (as many of you may know) am not married (please refrain from the ooos and aaaahs lol) but am absolutely smitten with a man I’ve been dating for nearly 3 years.

Ok friends I don’t plan on pulling a chicken, for this gal it’s just good old fashioned waiting (yes ma’am disclaimer successfully inserted..ha!). BUT when is it time to pull a chicken, I mean make the engagement chicken? As a wedding planner I've heard it all and now I've heard even more about how women are gently nudging their future hubbs into engagement season! 

Enjoy and Good luck to anyone trying the recipe!
Pheebes

Engagement Chicken
Serves 2 to 4

Ingredients:
1 whole chicken (approximately 4 pounds)

1/2 cup fresh lemon juice, plus 3 whole lemons—including 1 sliced for garnish

1 tablespoon kosher or coarse sea salt

1/2 teaspoon freshly ground pepper

Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley)                                                                                                                                                          

1. Position an oven rack in the upper third of the oven and preheat the oven to 400°F. 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.

2. 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.

3. 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.)

4. Put the chicken in the oven, lower the oven temperature to 350°F, 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 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.

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.