There’s a myth that if you make “engagement” chicken for your intended, you will receive a marriage proposal. I don’t put much stock in that… nor do I have a significant other, but I do love lemony chicken, so I looked at the original Glamour magazine recipe as well as Ina Garten’s version, and borrowed from them the bits that I liked. What I ended up with was sort of a simplified version of Ina’s. I served the chicken with honey ginger roasted carrots (recipe to follow) and a baked potato.
- 1 3-4 lb chicken
- 3 lemons, quartered
- 8-10 garlic cloves, peeled
- 1 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- olive oil
- 1/2 c chicken stock
- juice of 1 lemon
Preheat oven to 400°F. Remove giblets from chicken’s cavity and discard (or reserve, if you’d like. The heart, gizzard and neck can be used to make stock, and I just plain think that chicken livers are tasty) then rinse inside and out, and pat dry. Rub skin with olive oil. Salt and pepper inside and out and pack the cavity with garlic cloves and lemon quarters, reserving any lemon pieces that won’t fit. Tie the chicken’s legs together with kitchen string and tuck the wing tips under before placing the chicken in a roasting pan, breast-side down.
Place pan in oven, and turn heat down to 350°F. Roast, uncovered, for 15 minutes. Remove chicken from oven, and turn over using tongs or a pair of wooden spoons. Pour chicken stock into bottom of pan, and spritz top with lemon. Add more salt and pepper to the skin, if necessary. Return to the oven for an hour, or until juices run clear. Remove chicken from oven, baste with drippings, and allow the chicken to rest for ten minutes before carving. Drippings can be thickened with a bit of flour to make a tasty gravy.