Engagement Chicken Recipes

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ENGAGEMENT CHICKEN



Engagement Chicken image

Rumor has it this easy-to-make roast chicken with ultra-crisp skin and subtle lemon flavor from Glamour magazine's "100 Recipes Every Woman Should Know" cookbook will inspire your boyfriend to pop the question. Serve with Baked New Potatoes for a marriage-worthy meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 6

1 (4-pound) chicken
1/2 cup freshly squeezed lemon juice
2 whole lemons, plus 1 sliced crosswise, for garnish
1 tablespoon coarse salt
1/2 teaspoon freshly ground pepper
Fresh herbs, such as 4 sprigs rosemary, 4 sprigs sage, or 8 sprigs thyme

Steps:

  • Preheat oven to 400 degrees with rack set in upper third.
  • Remove giblets from chicken and rinse chicken inside and out with cold water. Set chicken, cavity-side down, in a colander to drain for 2 minutes. Pat chicken dry with paper towels and place breast-side down in a medium roasting pan fitted with a rack; pour lemon juice all over chicken, inside and out. Season chicken, inside and out, with salt and pepper.
  • Pierce whole lemons three times with the tines of a fork; place pierced lemons inside cavity. Using kitchen twine, truss chicken to enclose. Transfer roasting pan to oven and reduce temperature to 350 degrees; roast for 15 minutes.
  • Remove roasting pan from oven and, using tongs or two wooden spoons, turn chicken breast-side up. Return chicken to oven and cook until a thermometer inserted into the thigh reaches 180 degrees and juices run clear when thigh is pierced with a fork, 1 hour to 1 hour 15 minutes.
  • Let chicken stand 15 minutes before carving. Transfer carved chicken to a serving platter and pour juices from roasting pan over chicken. Garnish with lemon slices and fresh herbs; serve.

ENGAGEMENT CHICKEN



Engagement Chicken image

A chicken with ultracrisp skin and a subtle lemon flavor. Rumor has it that if you cook this for your boyfriend he will propose.. here's to hoping. :o)

Provided by Ashbabe

Categories     Whole Chicken

Time 1h10m

Yield 2-3 serving(s)

Number Of Ingredients 5

3 lbs whole chickens
2 medium lemons
1/2 cup fresh lemon juice
kosher salt or sea salt (to taste)
ground black pepper (to taste)

Steps:

  • 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 temperature (about 15 min) 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 the countertop with your palm to get juices flowing.) Place the chicken breast-side down on a rack in a roasting pan, lower heat to 350 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, 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.
  • Serve with boiled new potatoes tossed with olive oil and fresh chopped parsley and/or steamed asparagus with butter.
  • Enjoy.

ENGAGEMENT CHICKEN



Engagement Chicken image

Provided by Cindi Leive

Categories     Chicken     Roast     Quick & Easy     Dinner     Winter     Family Reunion     Engagement Party     Potluck     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 to 4

Number Of Ingredients 5

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)

Steps:

  • 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.
  • 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.
  • 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.)
  • Put the chicken in the oven, lower the oven temperature to 350 degrees F, and roast, uncovered for 15 minutes.
  • 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.
  • 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.

ENGAGEMENT ROAST CHICKEN (BAREFOOT CONTESSA)



Engagement Roast Chicken (Barefoot Contessa) image

After making this, I want to marry myself, it tastes SO good! LOL This is quite simple, juicy and VERY flavorful, with a crispy skin. I want the onions to carmelize, so I put the 1/2 cup chicken stock and the 1/2 cup white wine into the roasting pan in the beginning. (add more if needed) Sometimes I add fresh thyme or other herbs into the lemon-onion mixture. If you don't have twine, the chicken will still be fine, but tuck the wings under. I have added either small Red or Yukon potatoes to the pan with great results, the potatoes soak up the drippings and are very yummy. This is adapted from Food Network, Ina ROCKS!

Provided by Scoutie

Categories     Whole Chicken

Time 1h45m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 (4 -5 lb) roasting chickens
kosher salt & freshly ground black pepper
2 lemons
1 whole head garlic, separated into cloves, peeled
olive oil
2 Spanish onions, peeled and quartered
1/2 cup dry white wine
1/2 cup chicken stock, preferably homemade
1 tablespoon all-purpose flour

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove and discard the chicken giblets.
  • Pat the outside dry. Liberally salt and pepper the inside of the chicken.
  • Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons.
  • Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper.
  • Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
  • Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.)
  • Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
  • Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh.
  • Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
  • Place the pan on top of the stove and turn the heat to medium-high.
  • Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens.
  • Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

ENGAGEMENT CHICKEN



Engagement Chicken image

Discover the perfect marriage of flavors in this incredible Engagement Chicken recipe. This simple Engagement Chicken dish with garlic, lemon and zesty dressing is enough to make you fall in love at first bite!

Provided by My Food and Family

Categories     Home

Time 1h45m

Yield 8 servings

Number Of Ingredients 6

1/3 cup KRAFT Zesty Italian Dressing, divided
1 whole whole chicken (4 lb.)
1 lemon, cut into 4 wedges, divided
6 cloves garlic, peeled, smashed and divided
1 Tbsp. oil
1/2 cup coarsely chopped onions

Steps:

  • Heat oven to 400°F.
  • Drizzle half the dressing evenly over chicken; rub into skin. Gently pull skin away from chicken, then rub remaining dressing onto meat under skin. Place 3 lemon wedges and half the garlic inside chicken cavity.
  • Heat oil in large deep ovenproof skillet on medium-high heat. Place chicken, breast side up, in skillet. Add onions to skillet along with the remaining lemon wedge and garlic.
  • Bake 1-1/4 hours to 1-1/2 hours or until chicken is done (165°F).
  • Transfer chicken to serving dish; cover loosely with foil. Let stand 10 min. Meanwhile, pour meat juices from skillet through fine-mesh strainer into small bowl; discard strained solids. Skim off and discard fat from surface of strained juices.
  • Drizzle strained juices over the chicken.

Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g

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