I love chicken, especially roasted chicken. I have made Glamour’s so called “Engagement Chicken” a few times in the past. Well, due to my still naked left ring finger, I’m pretty sure that I am not destined to become engaged just because I roasted a lemon and herb chicken for my boyfriend. On its own, this the recipe featured on Glamour.com is a bit too lemony. Like, really, really really, lemony. I have modified it (smaller lemons, use only two, don’t douse the chicken with 1/2 cup lemon juice, 1/4 cup with some chicken broth is sufficient) slightly. I served this dish with roasted asparagus (put into the chicken roasting pan with about 10 minutes left), “healthy” potato cakes, and caramelized onion muffins.
- 1 whole roasting chicken (apx. 4 pounds)
- 3 small lemons
- 1/4 cup fresh squeezed lemon juice (this will be juice from roughly 1 of the lemons)
- 1 tbsp coarse salt (I used garlic sea salt)
- 1/2 tbsp fresh ground pepper
- Oil, for rubbing the chicken (I used white truffle infused olive oil)
- Fresh herbs (rosemary, thyme, sage, flat leaf parsley) Many grocery stores sell fresh herbs in those plastic packages. I just got the “poultry pack” and a bunch of flat leaf (aka. Italian) parsley.
- Put the an oven rack on the upper 1/3 of the oven, preheat to 400°
- If the giblets are still in the chicken, remove. Rinse chicken inside & out, drain upside down in a colander for about 2 minutes.
- Pat chicken dry with a paper towel.
- Prep ingredients: Wash & rinse lemons and herbs.
- Roll lemons (this gets the juices flowing), chop about 1/2 of the herbs.
- Juice 1 lemon into a measuring glass, until about 1/4 to 1/3 cup juice, add chicken broth to 1/2 cup if desired
- Puncture remaining lemons all around with a fork (about 6 separate fork pricks per lemon)
- Pour some oil into your hands, and “massage” it onto the chicken skin
- Salt & pepper the chicken
- Now, here’s the fun part! Stuff the two remaining lemons into the chickens butt!
- Place the chicken breast side down in the roasting pan, tuck and pin (if necessary) the chicken’s wings under (this prevents them from flaying out, and, ultimately, burning)
- Pour the lemon juice over the chicken, sprinkle chopped herbs inside and out
- Put chicken in oven, lower temp to 350°, roast for 15 minutes uncovered
- Remove man from the oven, and using tongs or 2 wooden spoons, rotate chicken so the breasts are up. When I did this, the lemons kept falling out, so I pinned the butt hole together with some toothpicks (below)
- Continue roasting for 1 hour to 1 hour & 15 minutes, until a meat thermometer registers 180°. Insert thermometer into thigh, be careful not to touch the bone, which will make the temp register MUCH higher than the meat actually is!
- Remove from oven, and let the chicken rest for at least 10 minutes before carving.
- Carving Directions:
- Slice chicken down the middle with a very sharp carving knife
- Next, gently pull down the leg, and slice again.
- Serve the breast or leg/drumstick with your sides:
If you’re a female: CONGRATULATIONS! You’re (maybe!) getting engaged…