ENGAGEMENT ROAST CHICKEN
- WineCheeseScallops
- Oct 2, 2024
- 5 min read
Updated: Jan 3
This roast chicken recipe is perfect for a special occasion or any time you want to impress without a lot of stress. Our take on the classic roast chicken uses simple ingredients to create a flavorful, juicy bird that’s guaranteed to become a staple. Plus, the sauce made with roasted lemons and onions takes it over the top! Whether you’re making this for your family or someone special, you’ll love how elegant and easy it is to prepare.
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Ingredient Highlights
Rosemary:Fresh rosemary adds a woodsy, aromatic flavor that complements the richness of the chicken. It has a pine-like fragrance, which infuses both the chicken meat and the pan sauce, making this herb essential to elevating the overall flavor profile. Minced rosemary on the skin crisps up beautifully during roasting, adding texture and herbaceous notes.
Lemons:Lemons add brightness and balance to the dish. Roasting them with the chicken creates a slight caramelization, giving the sauce a deeper citrusy sweetness. The acidity also works to tenderize the chicken from the inside out, enhancing the juiciness of the meat.
Garlic:Roasting garlic inside the chicken allows it to mellow and develop a sweet, nutty flavor that permeates both the chicken and the sauce. It’s a subtle but important ingredient that adds depth without overpowering the dish.
Butter:Butter under the skin ensures that the chicken remains moist while also helping to crisp up the skin. It infuses the meat with richness, ensuring that every bite is flavorful and tender.
White Wine:The dry white wine used in the sauce adds complexity, deglazing the pan and pulling up all those delicious browned bits from roasting. It also cuts through the richness of the butter and chicken stock, making the sauce light but flavorful.
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Origin Story
The origins of Engagement Chicken date back to a 1982 recipe shared in Glamour Magazine, where a staffer claimed that cooking this roast chicken led to a proposal from her boyfriend. Over the years, the recipe gained a cult following, with many other women reporting the same outcome. Even celebrities like Meghan Markle have been rumored to use a version of this recipe.
But at its core, Engagement Chicken is about bringing people together over a meal that feels like a labor of love. The simplicity of the ingredients, combined with the technique of roasting the bird to perfection, creates an experience that feels both luxurious and comforting. Whether you're celebrating an engagement or just a cozy night at home, this dish is a love letter to good food and shared moments.
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Why This Recipe is the Best
Classic yet simple: With minimal ingredients, this recipe showcases the natural flavor of the chicken, complemented by herbs, citrus, and garlic.
Crispy skin, juicy meat: Butter under the skin helps keep the meat tender, while the high roasting temperature ensures perfectly crispy skin.
Versatile and timeless: Whether it’s for a family dinner or a romantic meal, roast chicken never goes out of style.
One-pan magic: Roasting the chicken alongside the onions and lemons means everything gets infused with flavor—and there’s less to clean up later!
Customizable to your taste: You can easily add other herbs like thyme, sage, or oregano, or even experiment with different flavors by adding chili flakes, smoked paprika, or citrus zest.
Perfect for meal prep: Roast chicken makes great leftovers! Use it in sandwiches, salads, or add it to your favorite soups or casseroles. The flavors only deepen the next day.
Impressive but easy: Despite its elegant appearance and gourmet flavors, this recipe requires minimal prep time. The oven does most of the work, making it perfect for hosting or even just a relaxing weekend meal.
It’s budget-friendly: Whole chickens are often a cost-effective way to feed a crowd, and the simple ingredients in this recipe keep costs low without sacrificing taste.
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Helpful Tips:
Choosing the right chicken: A 4-5 lb bird works best for roasting. Adjust cooking times for larger birds accordingly (20 minutes per pound).
Prevent dry chicken: Buttering under the skin helps lock in moisture and flavor.
Crispy skin tip: Make sure to dry the chicken well before seasoning, and roast it uncovered until golden brown.
Storage and leftovers: Leftovers can be stored in an airtight container for up to 3 days. Use the leftover chicken in salads, sandwiches, or soups.
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Ingredients:
1 roasting chicken (4 – 5 lbs; larger birds will require longer cooking time)
4 Tbs unsalted butter, softened
Olive oil
Kosher salt and freshly ground black pepper
4 rosemary sprigs (2 minced, 2 left whole)
3-4 lemons
1 whole head of garlic, halved crosswise
2 Spanish onions, peeled and thickly sliced
½ cup dry white wine
½ cup chicken stock
1 Tbs all-purpose flour
Instructions:
Preheat the oven: Set your oven to 425°F.
Prepare the chicken: Remove and discard the giblets. Pat the outside dry with a paper towel. Generously season the inside of the chicken with salt and pepper. Cut two lemons into quarters, and place two quarters inside the cavity of the chicken along with the halved garlic head and whole rosemary sprigs.
Butter under the skin: Carefully lift the skin from the chicken breasts and spread softened butter underneath. This step ensures the meat stays moist and flavorful.
Season and dress the chicken: Brush the outside of the chicken with olive oil, making sure to cover the legs and wings. Sprinkle salt, pepper, and minced rosemary generously over the entire chicken. Tie the legs together with kitchen string, and tuck the wing tips under the body to prevent them from burning.
Prep the pan: Place the sliced onions and remaining lemon quarters in a large bowl. Toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of pepper. Arrange this mixture around the chicken in a small roasting pan (about 11x14 or 12x15 inches). We use our All-Clad Lasagna pan. It is the perfect size for this recipe as it is not too large, so it prevents the onions from burning.
Roast the chicken: Roast for about 1 hour and 15 minutes, or 15-20 minutes per pound. Check on the chicken every 15-20 minutes. If the skin starts to brown too quickly, cover the chicken loosely with foil. It’s done when the juices run clear when cutting between the leg and thigh (internal temp should be 165°F).
Rest the chicken: Transfer the chicken to a platter, cover with foil, and let it rest for 10 minutes.
Make the sauce: While the chicken rests, place the roasting pan on the stovetop over medium-high heat. Add the wine and scrape up the browned bits from the bottom of the pan. Add the chicken stock, then sprinkle in the flour. Stir or whisk constantly for about a minute until the sauce thickens. Don’t forget to incorporate any juices that accumulate under the chicken as it rests.
Serve: Carve the chicken and arrange it on a platter. Use a slotted spoon to remove the onions and lemons from the sauce and serve alongside the chicken. Pour the warm sauce over the carved meat or serve it in a gravy boat for drizzling. Enjoy!
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
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This looks amazing! I plan to try it this week. Wish me luck. ✨ - Angelica.