A recipe rumored to induce a marriage proposal, this is one you won’t want to miss! This Engagement Roast Chicken combines perfectly paired lemon, onion, and garlic, both roasted in and alongside the chicken. The only thing that could make this better is a delicious white wine sauce! The perfect recipe for a fancy dinner in.
Roasting A Chicken
Few recipes are as critical to master as a perfectly roasted chicken. It’s kind of like the price of entry to call yourself a “home cook”.
And don’t worry. I’m still in the process of mastering this one. TRUST ME.
Prepping, stuffing, seasoning, and cooking the bird aren’t my issue. That truly is a piece of cake (i.e. read recipe below).
The How To
Aromatics. Lemons, onions, garlic, herbs, and other vegetables infuse the chicken with delicious flavors as it cooks.
No stringent recipe here! Find what you like best! Select your favorite aromatics (play around until you find your favorite combo), and stuff inside the salt-and-peppered cavity.
Bake until internal temp of the chicken reaches 165 degrees. For a 4 to 5 pound bird, at 400 degrees, that should take about an hour and 15 minutes.
Oh, and don’t forget to season the outside – that is critical! Salt and pepper, along with any other spices that pique your fancy But be sure to season liberally.
Still curious what my issue is with roast chicken?
CARVING IT. Who’s with me? I swear, mine always ends up looking like a vicious animal tore in to it, ravaging in beyond recognition. SOMEONE HELP!
Who’s got some tips and tricks for me? Submit a comment below and share your expertise!
Did you try my Engagement Roast Chicken and love it? Use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!
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Engagement Roast Chicken
Ingredients
- 1 4-5 lb roasting chicken
- Kosher salt and freshly ground black pepper
- 2 lemons
- 1 whole head garlic, cut in 1/2 crosswise
- olive oil
- 2 Spanish onions, peeled and thickly sliced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 Tbsp all-purpose flour
Instructions
- Preheat the oven to 425 degrees F.
- Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
- Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
- Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.