Congratulations on the big news! You and your partner will have a very happy life together! News this wonderful deserves a wonderful meal to celebrate it, and few dishes feel more celebratory than Engagement Chicken. This is a whole chicken, a savory marriage of white and dark meat filled with the aromas of garlic and sunny lemons, cooked to juicy, tender perfection. Served alongside it is an even more flavorful pan sauce that adds indulgence to each bite. Engagement Chicken is the kind of dish that really sells the feeling that a new era has begun in your life, and its good times from here on out!
Ingredients
- 1 (4-5-pound) roasting chicken
- kosher salt, to taste
- ground black pepper, to taste
- 2 lemons
- 1 whole head garlic, cut in half crosswise
- olive oil, to taste
- 2 yellow onions, peeled and thickly sliced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 tablespoon all-purpose flour
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Remove and discard the chicken giblets.
Step 3 –Pat the outside of the chicken dry with a paper towel.
Step 4 –Liberally season the inside of the chicken with the salt and the pepper.
Step 5 –Cut the lemons into quarters and place 2 of the quarters into the chicken.
Step 6 –Add the garlic inside the chicken.
Step 7 –Brush the outside of the chicken with the olive oil.
Step 8 –Season the outside of the chicken liberally with the salt and the pepper.
Step 9 –Tie and truss the chicken with kitchen twine so the legs are together and the wings are tucked under the body.
Step 10 –Place the chicken in a small roasting pan, about 11×14-inches in size.
Step 11 –Place the remaining lemon quarters and the onions in a large bowl and toss with the olive oil, the salt, and the pepper.
Step 12 –Add the onion and lemon mixture to the pan, surrounding the chicken.
Step 13 –Roast the chicken until it is cooked through, registering 165 degrees F in the thickest part, about 1 hour 15 minutes. If you do not own a meat thermometer, when pierced between the leg and the thigh with a knife, the juices should run clear.
Step 14 –Transfer the chicken to a plate and cover it with aluminum foil to rest for 10 minutes. Leave the lemon and onions in the pan.
Step 15 –Place the pan on the stove-top over medium-high heat, add the wine, and stir with a wooden spoon, scraping up any browned bits at the bottom.
Step 16 –Add the stock and the flour to the wine and cook, stirring, until it has thickened, about 1 minute.
Step 17 –Add any juice that has collected under the chicken to the sauce.
Step 18 –Carve the chicken and serve with the roasted lemons, the roasted onions, and the sauce.
