Engagement Chicken
A succulent whole roasted chicken infused with fresh lemon and herbs, known for its perfectly crispy skin and juicy meat. This classic recipe features a 4-pound chicken roasted with lemons, fresh herbs, and a simple seasoning that creates an irresistible pan juice.
Ingredients
- •1 whole whole chicken (approx. 4 pounds)
- •½ cup fresh lemon juice, plus 3 whole lemons \xadincluding 1 sliced for garnish
- •1 tablespoon kosher or coarse sea salt
- •½ teaspoon freshly ground pepper
- •4 sprigs rosemary
- •4 sprigs sage sprigs
- •8 sprigs thyme sprigs
- •1 bunch flat-leaf parsley
Cooking Instructions
- 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.
10 min
- 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.
5 min
- 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, thats fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)
5 min
- 4.
Put the chicken in the oven, lower the oven temperature to 350 degrees F, and roast, uncovered for 15 minutes.
15 min
- 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.
75 min
- 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.
10 min
