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Engagement Chicken

Perhaps you already have dinner plans for Valentine’s Day. But, many of us don’t and might just opt for a romantic night at home. Well if you’ve really got your hopes up for a milestone kinda meal, maybe you should try the recipe for “Engagement Chicken”.

I heard about this magical meal sometime last year, but it’s apparently been bringing men to their knees, literally, for almost a decade. It’s a little crazy to read about the number of ladies saying this simple homemade chicken dish had their boyfriends proposing within a matter of days.

For those of you who have already tied the knot, maybe you can try it out on your spouse to see what else they might agree to do!! Guys wanting a new boat or girls hoping for that long-awaited getaway, might find this little chicken dinner to be a secret weapon.

So ladies, if you feel you just can’t wait any longer, take a look here at how easy it’s been for other women to hear those four little words they had been waiting for. And guys, if your girlfriend offers to make you a romantic, home-cooked meal of roasted chicken, you might watch out!

Engagement Chicken 

  • 1 whole chicken (approx. 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 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 2 whole lemons three times in three different places on each 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 degrees 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 degrees 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 for a stuffed chicken that is 4 pounds.

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&151;this is the “marry me juice.” Garnish with fresh herbs and lemon slices.

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