Engagement Chicken

April 25, 2011 |  by  |  Tips & Trends  |  Share

“First comes love, then comes chicken, then comes a proposal?” Ladies, are you tired of waiting around wondering when your boyfriend will finally commit? Well, I was browsing through Glamour Magazine the other day and came across an article that may be the answer to your questions. It’s called Engagement Chicken, and it’s a meal that you can make for your significant other that will get him to pop the question! I’m a bit skeptical myself, but the ladies in the article swear by it. It started 26 years ago when a Glamour editor gave the recipe to an assistant who made the dish for her boyfriend, and a month later she was engaged! The assistant then passed it on to other assistants and 3 other assistants also got engaged. That’s how the Engagement Chicken got its name. So throw on an apron and cook away, and think of Mikado Weddings when you’re planning your wedding! =)

From Glamour Magazine:

Engagement Chicken Recipe
Serves 2 to 4


  • 1 whole chicken (approximately 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 fl at-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 fi tted 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 each in three different places 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°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°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.
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— this is the “marry me juice.” Garnish with fresh herbs and lemon slices.

For you ladies who are already happily married, try this recipe, Let’s Make A Baby Pasta! Caution: may result in having bun in the oven. Haha =)

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