Win their heart with this foolproof, simple recipe for roast chicken with lemon and herbs.
Glamour Magazine’s cult recipe for Engagement Chicken has made the rounds over the years.
I saw a promo for the book, 100 Recipes Every Woman Should Know, which includes this “iconic” roast chicken.
Reputedly this chicken is the impetus for dozens upon dozens of proposals as well as what I’m guessing is an infinite number of unreported but nonetheless passionate, chicken-fueled moments.
Kimberly Bonnell, a former editor at Glamour, takes credit for the popular dissemination of the recipe.
Here’s the thing: I noticed right away that the recipe was almost the exact replica of an unbelieveably simple, ultra-classic one from the Italian cooking teacher and author, Marcella Hazan.
I first came across it in 1992, when it appeared in the Essentials of Classic Italian Cooking, a book I’d most certainly grab on the way out of my house if it was burning down.
I cut my chicken-roasting teeth on Marcella’s foolproof chicken.
It’s undergone an evolution in my own kitchen, still very true to the basic original but tweaked to my taste.
Over the years, I’ve added garlic and handfuls of fresh herbs to the chicken, and reversed the oven temperature steps.
Marcella starts her chicken in a preheated 350 oven, but I like to get my bird nice and hot right away to ensure crisp, golden skin – 425 degrees – before turning it down to finish roasting.
The smell that comes out of the oven while this little bird is cooking will draw everyone into the kitchen, if not begging for your hand, then at least drooling for a bit of juicy leg.
Marry Me Roast Chicken with Lemon, Garlic and Herbs
A classic roast chicken recipe, a/k/a Engagement Chicken, is simply seasoned with lemon, garlic and herbs. They'll love you forever!
Ingredients
- 1 (3-4 pound) whole chicken
- 4 teaspoons kosher salt (I use Diamond brand) or coarse sea salt
- 1 teaspoon freshly ground black pepper
- 1 small head garlic, sliced in half
- 1 small lemon, punctured about a dozen times with a skewer
- 1 handful mixed fresh herb bunches - rosemary, thyme, tarragon and/or lavender are good
Instructions
- Pat the chicken dry with towels and place on a small rack on a shallow casserole or roasting pan. I use a quarter-sheet pan, which is the perfect size.
- Put 2 teaspoons salt, 1/2 the pepper, garlic, lemon and herbs into the cavity. Rub the remaining salt and pepper all over the skin; front, sides and back. Tie the legs together firmly with a piece of kitchen string.
- Turn the chicken breast side down, and let it sit out at room temperature while you preheat the oven to 425 degrees, for at least 20 minutes.
- When the oven is hot, put the chicken in and roast for 25 minutes. Remove the chicken from the oven and carefully turn it so the breast is facing up. Put it back into the oven, turn the temperature down to 350 and roast for about 25 more minutes. The chicken will be sizzling and spitting, the legs joints will wiggle and skin should be golden and crisp. You can take its temperature if you're unsure - 160 -165 degrees before resting is my preference.
- Take the chicken out of the oven and let it rest, loosely covered with a piece of aluminum foil for 15 minutes. Carve and serve with reserved juices from the pan and the inside of the chicken.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 55Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 375mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 5g
JMarie White says
Should the chicken be placed on a rack?
karen Tedesco says
With or without a rack will work just fine.
rhonda jean says
Wish me luck going to try baking this for my awesome boyfriend. Rhonda in Anchorage Alaksa
Liza says
Scott’s been making me this chicken (more or less) every week for the past few months! And I married him!
Karen says
Yes, it must be the chicken! Even though you married him way before poultry came between you…
Debbie says
We spend our winters in Arizona, not only is there an abundance of sunshine but there is also an abundance of lemons (some are the size of grapefruits)! We were ready to plant a lemon tree in our yard when we realized all our neighbors have them. I’ve made this recipe many times (can’t remember where I got it from – possibly Good Housekeeping magazine). First time I made this, I was in love…..and everyone who eats it feels the same way. We’re back in NYS for the summer, and I need to make this for my family. Thanks for reminding me how much I love this chicken.
Karen says
Debbie, thanks for sharing that! Sometimes we forget how the simplest food can be the most satisfying, that we turn to again and again.
Kristy Wendt says
My mom gave me an herb garden for mother’s day and this recipe will definitely put it to good use. Yum!
Smalltown Mom says
Well, I’ve cooked chicken with similar flavorings for the 30 years my husband and I have been together. Most recently last Friday. It’s always been a hit.
I have not, however, done the ultra hot oven and the turning bit, so I think the next time I bake chicken I will mix it up/turn it like this and who knows, we’ll probably be good for another 30.