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Recipe: Engagement Chicken
April 18, 2015
I forget where I first actually heard about Engagement Chicken. I think the story goes that there was an article in Glamour a long while back with the recipe for it. Apparently all the girls working at the magazine kept making it for their boyfriends and then were getting engaged soon after. So the story goes... I think, don't quote me on it. And actually one of my bffs in my head-Ina Garten; aka the Barefoot Contessa; did a show where she actually cooked the Engagement chicken which sparked my interest in it. I actually cooked this for my boyfriend at the time and I like to say it worked because 6 months later- BAM! Diamond ring!
The whole idea of the "Engagement" Chicken really is based in cooking your man a meal that reminds him of home. A comfort meal that shows him you would be an amazing wife. Yeah, yeah, I know its sexist. But thats the concept around it. Don't shoot the messenger, I didn't come up with it.
This dish has actually become more than a one time event in our household. We both cook it together now and have put our spin on it. We actually have taken the original recipe and a very similar one from Ina Garten called Perfect Roast Chicken and made our own version of the Engagement Chicken.
So whether you have a boyfriend who is dragging his feet or just want to cook an impressive dinner or just love some good chicken, this recipe is for you. And who knows... it could lead to something shiny and princess cut. Its worth a try. Go get 'em ladies!
1 (4 to 5 pound) roasting chicken Kosher salt and freshly ground black pepper 1 large Lemon 4 large garlic cloves-peeled and sliced Good olive oil 1/2 Large Yellow Onion peeled and thickly sliced into chunks Fingerling Potatoes
2 Tbsp Butter
Fresh Sprigs of Thyme
Dash of garlic powder
Cooking twine/string (to tie the chickens legs)
Preheat the oven to 425 degrees F.
Before you start to handle the raw chicken, get all your cutting in order and veggies prepped.
Cut the potatoes into small cubes along with the onion and set aside in large bowl.
Cut Garlic and add some to the bowl but set some aside to add to the chicken later.
Add baby carrots right from the bag into the bowl. (we use these ones, you can use reg. carrots too but ain't nobody got time for that shit)
Liberally salt and pepper and add olive oil (I don't measure, just kinda eyeball it)
Hand mix so the salt and pepper and olive oil coats everything.
Cut your lemon into chunks and get your sprigs of thyme ready on the side.
Also, its a good idea to cut a piece of cooking twine/string now (before your hands get all salmonellaish) to tie the chickens legs together. So cut and set aside.
Take the butter and add a dash of garlic powder and set it in the microwave.
(just don't melt just yet!)
Now you are ready to handle the beast!
Remove the chicken giblets. Rinse the chicken inside and out. Cut off any excess fat and remove leftover pin feathers. Pat the outside dry.
Salt and pepper the inside of the chicken.
Now, stuff the cavity with a bunch of thyme, lemon, and garlic. I usually alternate lemon, thyme, garlic.. repeat, till its pretty stuffed.
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken and place in the roasting pan.
Now you can hit the microwave to melt your butter!
Brush the outside of the chicken with the melted butter and sprinkle again with salt and pepper.
Now dump the onions, carrots, and potatoes in a roasting pan on the sides of the chicken. Spread around the bottom of the roasting pan and feel free to add in some extra springs of the thyme.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. The rule of thumb its 15min per lb but we usually always cook for 1 hour and then check the temp with a meat thermometer and go from there on if it needs more time. It all depends on the size chicken you end up getting.
When ready, remove the chicken and cover with aluminum foil for about 15 minutes. Then you are ready to slice and serve.
Slice the chicken and serve on a platter with the carrots, potatoes, and onions.